April 16, 2009

Grainy Deli-Style Mustard

2 2/3 cups water
1 cup apple cider vinegar
1/3 cup brown mustard seeds
1/3 cup yellow mustard seeds
1/2 cup dry mustard
2 tablespoons dark brown sugar
1 1/2 tablespoons salt
1/2 tablespoon malt syrup
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon tumeric
2 cloves garlic, chopped

Pour the dry mustard, mustard seeds and 1 cup of water into a nonreactive bowl. Refrigerate overnight.

The next day, pour the remaining water, garlic, vinegar, sugar and spices in a saucepan and bring to a rolling boil. Continue to boil until the mixture has reduced by about a quarter. Strain into a food processor or blender (I used my Vita-Mix)add the mustard seed mixture and malt syrup. Blend until fairly smooth. Decant into jars. Refrigerate at least overnight before using.

Keep refrigerated.

Yield: about 1 1/2 cups prepared mustard

My thoughts:
After my earlier success with a spicy & sweet mustard I knew I would want to make mustard again. After I decided to corn my own beef, it only seemed logical to make my own grainy mustard. Well, logical to me anyway. I am sure not everyone makes their own condiments and deli meats on a regular basis but I figured if I was going to cure my own meat (no matter how easy it was) I might as well make something special to go with it. I love a good corned beef on rye and one of the essential ingredients of this sandwich is a good quality deli mustard.

Like the first mustard I made, this one was extremely easy to make and will keep for a long time in the fridge* insuring that I will have tasty sandwiches for weeks to come. The flavor is a bit sharper and brighter than commercially produced deli mustard and is perfect on a corned beef sandwich or coddie. Or a hot dog. Or really anything you'd want deli mustard on, this is really, really good mustard!

*I still have a bit of the mondo batch of the sweet & spicy mustard I made in December and it tastes exactly the same as it did the day I made it.