spicy mustard recipe ?

dwcowles wrote:HOMEMADE PASTRAMI
by
David W. Cowles
The Fastest Chef in the West

...
DILLY MUSTARD

“Whaaaat! Make my own mustard? From scratch? You gotta be pulling my leg!”
No, I’m not pulling your leg. Preparing mustard from scratch is both a fun cooking adventure and the source of a unique, very special gift from your kitchen. Homemade mustard, packaged in a fancy mustard jar with your own computer-printed label, is more impressive to most people than homemade jellies and jams or even homemade ketchup. Yet, it’s easier to prepare, for it’s just stirred, not cooked.
Do you want Dijon mustard, ballpark mustard, herb mustard, chili-garlic mustard, horseradish mustard, tarragon mustard, or honey mustard? You name it, you can make it. The best part about making mustard is the creativity!
You’ll save money over the price of store-bought “gourmet” mustards, too. A whole lot of money.
For pastrami, corned beef, and other deli sandwiches, you have to have a good deli mustard ... of course ... and the recipe below is just the ticket.
Here are three reliable online sources for mustard-making supplies. I’ve bought products from all of them, and have been most pleased with my purchases.
The first, Leeners, carries a complete inventory of mustard-making ingredients and supplies, including attractive mustard jars and a book filled with mustard recipes. You can buy everything you need at one place with one order.
http://www.leeners.com/mustard.html
However, you can save money on the jars by buying them from Sunburst Bottle.
http://www.sunburstbottle.com/site/index.html
And, dry mustard and yellow mustard seeds cost less at Butcher & Packer Supply Company (but they don’t carry brown mustard seeds or mustard jars).
http://www.butcher-packer.com/

INGREDIENTS:

1-1/2 cups ground yellow dry mustard (mustard flour)
1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds
2 (12 ounce) cans beer
1 cup distilled (white) vinegar
1/2 cup cider vinegar
1/2 cup dark brown sugar
1/4 cup freshly grated horseradish root or prepared horseradish
1 tablespoon kosher salt
1 tablespoon dill weed
2 teaspoons turmeric
1 teaspoon granulated garlic
1 teaspoon juniper berries
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon black pepper
1/2 teaspoon caraway seeds

In an electric spice grinder, grind the mustard seeds, juniper berries, and caraway seeds. They should be ground fine, but not to a complete powder, if you want some texture to your mustard.

Mix all ingredients together. At this point, the mustard may seem to be a little too watery. Not to worry. Cover and refrigerate overnight.

By the next day, the mustard flour will have absorbed most or all of the liquid. If the mustard appears to be too thick, add more wine, vinegar, or water. If it’s too thin, add a little more ground mustard.

Now comes the fun part—the tasting and adjusting, so that the mustard has exactly the flavor you prefer.

When freshly made, the mustard is going to be quite hot. Don’t worry. It will tone down over the next few weeks. But, is it sweet enough? Salty enough? Garlicky enough? Redolent enough of dill? If not, add more sugar, salt, garlic, or dill weed.

Want it yellower? Then add some more turmeric. Is it too yellow? Then take some turmeric out. (Only kidding!)

Package the mustard in sterilized jars. Dilly mustard may be refrigerated for a month or longer. Better yet, keep the jars in your freezer until needed.

tem wrote:This is probably falls in the "why bother" category,

lougord99 wrote:To me, the point of the stove top cook, is to mellow ingredients such as onion or garlic. I always start with less liquid and then add vinegar in after sitting to get the consistency that I want. I also like whole seeds in my finished mustard. I grind a little in the food processor after everything has sat for a day, but your recipe will not leave any whole seeds, which I like.

Cathy2 wrote:...I was surprised by the Dijon mustard shortcut...