From: ackerman@bcstec.ca.boeing.com (Ron Ackermann)
Subject: Mustard Recipes
Organization: Boeing
Date: Wed, 6 Jan 1993 16:07:11 GMT

The following article contains some mustard recipes which may be of 
interest to some people.  If any of you have any other recipes for 
making mustard, I would appreciate copies.  I also have a few others
which turn out quite well if there is interest.  I haven't had time
yet to try the following recipes, but they are similar to some I have
already tried and enjoyed.

Mustard ( from "Countryside & Small Stock Journal, Jan/Feb 1993)

The shelf life of mustard is indefinite.  No matter what its age, 
mustard will not grow mold, mildew or harmful bacteria.  It may dry out, 
lose its flavor or turn brown from oxidation, but even then it is safe 
to eat.  If it dries out, just add dry wine or vinegar to reconstitute.

Vinegar can leach metal molecules from aluminum pans.  Use plastic, 
glass, enameled or stainless steel utensils for making mustard.  For 
storing and aging mustard, use only glass jars with plastic or enamel-
lined lids.

Newly prepared mustard is at its most pungent (hot) state.  If you like 
this degree of pungency, refrigerate it at this point.  For a milder 
mustard, allow it to age.  To age mustard, place it in a cool (70 to 80 
degrees), dark place until it suits your taste.  After aging to suit 
your taste, refrigerate mustard to retain its flavor.

The bright yellow "hot dog mustard" should not be considered the basic 
mustard for cooking.  Dijon-style mustard is superior because of its 
ability to enhance many flavors.  Make gifts by putting the mustard in a 
pretty jar and attaching the recipe.  Dry mustard can be found at the 
grocer's spice section.

Basic Dijon-Style Mustard

2 cups dry wine
1 large onion, chopped
3 cloves garlic, pressed
1 cup (4 ounces) dry mustard
3 tablespoons honey
1 tablespoon oil
2 teaspoons salt

Combine wine, onion and garlic in a saucepan.  Heat to boiling and 
simmer 5 minutes.  Cool and discard the strained solids.  Add this 
liquid to the dry mustard and stir until smooth.  Blend in honey, oil, 
and salt.  Return to the saucepan and heat slowly until thickened.  Stir 
constantly.  Allow the mixture to cool and place it in a covered jar.  
Age the mustard 6 to 8 weeks, or to suit your taste, then refrigerate 
it.

Take 1 cup of the Basic Dijon-Style Mustard and add one of the following 
to create variations:

Honey Dijon - Add 1/2 cup honey

Hot Honey Mustard - Add 3/4 cup dry mustard and 1/2 cup honey

Citrus Mustard - 1 tablespoon of lemon, lime or orange juice and 1 
tablespoon honey

Jalapeno Mustard - 2 tablespoons canned jalapeno peppers (chopped) and 1 
tablespoon juice from the can

Dried Herb Mustard - 1 tablespoon of dill weed, lemon thyme, rosemary, 
tarragon, or basil

Horseradish Mustard

1 cup dry mustard
1/4 cup honey
1/2 teaspoon salt
1/2 cup vinegar
1/4 cup oil
1 tablespoon fresh lemon juice
1/4 teaspoon grated lemon peel
5 tablespoons horseradish

Combine ingredients in a food processor or blender.  Mix well.  Jar and 
seal mustard.  Age 2 to 8 weeks, then refrigerate.

Champagne Mustard

1 cup dry mustard
1/4 cup honey
1/2 teaspoon salt
6 ounces flat champagne
1 tablespoon fresh lemon juice

Combine ingredients in a food processor or blender.  Mix well.  Jar and 
seal mustard.  Age 3 to 4 months, then refrigerate.

Whole-seed Mustard

1/2 cup whole brown mustard seed
3/4 cup dry wine
1 cup dry mustard
1/4 cup honey
1/4 teaspoon salt

Combine seed and wine in a bowl and let stand 3 hours.  Transfer the 
mixture to a food processor or blender and blend to the desired texture.  
Add dry mustard, honey and salt.  Blend well.  Jar and seal.  Age 2 to 8 
weeks, then refrigerate.

Chinese Hot mustard

1 cup dry mustard
1/4 teaspoon corn oil
2 tablespoons honey
1/2 cup water

Mix ingredients.  Jar and seal.  Age 2 weeks, then refrigerate.

-- 
Ron Ackermann  DoD # 0462
ackerman@bcstec.ca.boeing.com
RTE,ETR