National Mustard Day celebrates the
"King of the Condiments." When it comes to condiments,
mustard is among the most popular. Mustard has been in use to spice up meals
for thousands of years and it is a must have for hot dogs,
sausages, and a wide range of sandwiches as well as an important
ingredient in many recipes. This special day was created by the
National Mustard Museum in Mount Horeb, Wisconsin and has been an
annual event in 1991.
You won't believe how easy it is to
make homemade mustard, both, as a condiment, and ground up. Unless
you are growing your own plants, the hardest part may be the task for
finding the seeds to use.
Use dried mustard seeds. Place them in
a coffee grinder, or food processor. Grind them until they are a very
fine, powdery consistency. Store in a baggie, or a small jar along
with your other spices.
Use dried mustard seeds. There are a
variety of seeds. White, or yellow seeds make a yellow mustard. Brown
seeds make a stronger, more pungent brown mustard. Place seeds and a
small amount of water or vinegar into a blender. Avoid using too much
liquid, or it will be runny. You can also use almost any liquid,
including wine or even beer. Run blender until the mixture is
smooth. Store mustard in the refrigerator.
Tip: Experiment and create your own
mustard flavor. Add tiny amounts of other spices before processing.
Salt, black pepper, and honey are popular choices. For some zip, add
a very small amount of jalapeno peppers.
Homemade Mustard Recipe by Emeril Lagasse
This recipe takes about 15 minutes and yields about ¾ cup.
3 tablespoons yellow mustard seeds
2 1/2 tablespoons brown mustard seeds
1/3 cup drinking-quality white wine
1/3 cup white wine vinegar
1 shallot, minced (about 2 tablespoons)
Pinch ground allspice
3/4 teaspoon salt
1/4 teaspoon white pepper
In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.
Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.
If you don't want to take the time to make Emeril's mustard yourself, then take home a set of Emeril's Assorted Mustards from the Food Network Store ($11.45)
Give your sandwich that extra BAM! with these four great flavors: (1) Emeril's Horseradish Mustard: Oh Babe! It's just perfect. A best seller; (2) Emeril's Smoooth Honey Mustard: Perfect balance of sweet and tang, Emeril's Smoooth Honey mustard is absolutely delicious - - on just about everything; (3) Emeril's Dijon Mustard: Made with the finest ingredients including white wine. Emeril's Dijon adds richness and delicacy to recipes, dressings, sauces, salads and sandwiches; (4) Emeril's New York Deli Style Mustard: Bring the authentic flavor of NY Deli's home with Emeril's. In the classic style of great spicy brown mustards, Emeril's NY Deli Mustard makes every meat sandwich special. Preferred to the better known brand - one taste and you'll know why.
Sources: Mustard Web, The Gardener's Network, Nuts Online