DIY Essentials: Clear your Sinuses Brown Mustard

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

Okay, first off, this ain’t your basic Grey Poupon… Full Stop. This stuff is hot enough to set the curtains on fire. So, first off, if you do not like hot stuff, then back away from this recipe. On the other hand, if you like hot, then go for it. I love putting this on a good pub burger; however, a little goes a long way, and I spread it so thin, that you can barely see it… but you will taste it. I also use it to flavor soups and stews, and I have been known to mix it up with some ground beef, turkey, or pork, before cooking. So, you ready… Let’s get into the kitchen.

serves Several
cook time 15 Min
method Stove Top

Ingredients

  • PLAN/PURCHASE
  •   1 c
    dry white wine (sauvignon blanc, pinot grigio)
  •   1/4 c
    apple cider vinegar
  •   6 - 8
    black peppercorns
  •   1 clove
    garlic, minced
  •   2 Tbsp
    honey, or more for a sweeter taste
  •   1/4 tsp
    white pepper, freshly ground
  •   1/2 tsp
    salt, kosher variety
  •   1 c
    brown mustard seeds
  •   2 Tbsp
    yellow mustard seeds
  •   1 Tbsp
    dry mustard powder, i use coleman’s
  • ADDITIONAL ITEMS
  •  
    wine and apple-cider vinegar for processing
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How To Make

  • 1
    PREP/PREPARE
  • 2
    For this recipe, you will need a good blender or food processor.
  • 3
    Gather your ingredients (mise en place).
  • 4
    Add the wine, apple cider vinegar, garlic, and peppercorns into a saucepan over medium heat. Bring up to a light simmer, and cook for about 15 minutes.
  • 5
    Meanwhile, add the pepper, dry mustard, and the brown and yellow mustard seeds to a small non-reactive jar, with a lid (like a mason jar).
  • 6
    Add the honey to the hot liquid, and stir to combine.
  • 7
    Strain the hot liquid over the dry spices.
  • 8
    Seal, and place into the fridge overnight, or up to two days.
  • 9
    Place the seeds into the bowl of a food processor, fitted with a S-blade, or a good blender (Vitamix comes to mind).
  • 10
    Blend on high, adding additional wine, and vinegar, until you achieve the desired consistency.
  • 11
    Chef’s Note: If you want more of a wine flavor use more wine; if you want tart, use more vinegar. I wound up adding a bit more than a cup (mostly wine), to get it to a smooth consistency.
  • 12
    Chef’s Note: If you want, you could blend half, and add to the unblended seeds to achieve more of a stone-ground mustard.
  • 13
    PLATE/PRESENT
  • 14
    Use anywhere you want to set the curtains on fire, and do not forget to have the paramedics on standby. Enjoy
  • 15
    Keep the faith, and keep cooking.
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