HOMEMADE MUSTARDS
All of these mustards are made the same way; just substitute the ingredients you like best.
Provided by Martha Stewart
Yield About 3 cups
Number Of Ingredients 26
Steps:
- In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
PINK PEPPERCORN MUSTARD
Make your own mustard! It's easy! This is a mild mustard great on sandwiches, as a crust for roasted meats, or in salad dressings. From "The Great British Kitchen" by The British Food Trust.
Provided by threeovens
Categories European
Time P1D
Yield 8 oz, 32 serving(s)
Number Of Ingredients 7
Steps:
- Use a mortar and pestle to grind the peppercorns and mustard seeds to your desired texture (I like them relatively coarse). You could also use a spice grinder for a finer grain.
- Mix in the wine and let soak for an hour.
- Stir in the remaining ingredients, adding more wine if the mixture seems too dry; cover and let sit for 24 hours.
- Spoon into small, sterilized jars with tight fitting lids to prevent drying out.
Nutrition Facts : Calories 11.6, Fat 0.4, Sodium 54.8, Carbohydrate 1.5, Fiber 0.1, Sugar 1.2, Protein 0.3
MIXED GREENS WITH PINK PEPPERCORN VINAIGRETTE
Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
Steps:
- Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified. Just before serving, toss with greens; season with salt and pepper.
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