Basic coarse Mustard

 

 

Comments:

This recipe makes a delightfully sharp mustard that has some bight but is not too hot. The Thermomix's ability to process without destroying texture means that the mustard seeds are still evident in the finished product. When the taste is good, it's nice to have a visual that complements the taste.

 

 

 

This recipe is from CDKitchen.com and has been made in the Thermomix by Joy but specific Thermomix instructions have not yet been prepared

  

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Ingredients (makes 3/4 cup)

1/3 cup mustard seed
1/3 cup cider vinegar
1 clove garlic -- halved
3 tablespoons water
3 tablespoons liquid honey
1/4 teaspoon salt
1 pinch ground cinnamon

 

 

 

Directions:

Combine mustard seeds, vinegar and garlic in a small bowl. Cover and refrigerate for 36 hours.

Discard garlic. Process mixture in a food processor with water until coarse consistency. Stir in honey, salt and cinnamon.

Refrigerate in tightly sealed containers.


 

 

Variations:

 

Horseradish Mustard: Add 3 tsp. horseradish

Peppercorn Mustard: Add 3 tsp. green peppercorns, crushed.

Herb Mustard: Add 1/2 tsp or more as desired of any dried herb. Tarragon, dill, thyme, basil or oregano.

Dijonnaise Mustard: Add 1/3 cup mayonnaise