Creole-style Mustard
If you’re a fan of flavorful mustard, you really should make your own! Due to its acidic nature, mustard does not require refrigeration but unrefrigerated mustard will lose its pungency more quickly so it should be stored covered and refrigerated. The mustard will need to sit at least three weeks to develop its full flavor. (I couldn’t find any Creole mustard in any of the local grocery or specialty stores around here so I decided to make my own.)
1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup dry white wine
1 clove garlic, peeled and minced
1 teaspoon celery seeds
1 teaspoon ground allspice
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
2 tablespoons tarragon vinegar
2 tablespoons malt vinegar
Heat a dry heavy skillet over medium heat and add the mustard seeds. Heat until the seeds are nicely toasted. Remove from heat, cover with a side towel and cool. Using a spice grinder or rolling pin, coarsely grind the mustard seeds.
Sterilize three one-cup jars and lids.
Whisk together the wine, garlic, celery seeds, allspice, salt, clove and nutmeg in a small saucepan. Bring to a low boil and remove from heat. Let the mixture steep for two hours.
Combine the mustard seeds, tarragon vinegar and malt vinegar in a non-reactive container. Reheat the wine and spice mixture to a simmer over medium-high heat. Strain and add to the mustard seeds; whisk until combined. Allow the mustard to bloom for three or four days. After blooming, pour the mustard into the jars leaving 1/2-inch head space and seal. Process the mustard in a water bath for 15 minutes.
Store the mustard in the pantry for three weeks before using. Once opened, keep the mustard refrigerated to preserve its flavor.
Peppercorns toasting in a dry skillet
A quick spin through the spice grinder
Liquid added to the mustard seeds
Ready for canning; then off to the pantry for three weeks to mellow
