Saturday, November 29, 2014

Corn-Free, Yeast-Free Mustard

Brown mustard

      Prepared mustard generally contains white vinegar, which is made from corn and, being fermented, is likely to contain some traces of yeast. However, it is very easy to prepare your own mustard using lemon juice. First get some yellow, brown or black mustard seeds.  Yellow mustard is the mildest; black mustard, the hottest. Feel free to add spices or a bit of horseradish sauce to this basic recipe.

     1 c. mustard seeds
     1 c. cold water
     opt. 1 clove garlic
     1 c. freshly squeezed lemon juice (See Juice in the Glossary)
     1 tsp. salt (See Salt in the Glossary)
     1/4 c. olive oil (See Oil in the Glossary)

     Mix the mustard seeds with the water and refrigerate overnight. Food-process thoroughly with the garlic. Allow to rest for 10 minutes. Then add the remaining ingredients and use the food-processor to grind it all up. Add a small amount of water if you need to adjust the thickness.  Allow to steep at room temperature for a few hours if you want it to mellow; store in airtight containers and refrigerate.

Yellow mustard: if you want it to be the
 familiar bright yellow,you need to stir in 
a bit of turmeric.

No comments:

Post a Comment