diff options
| -rw-r--r-- | mustard.cook | 26 |
1 files changed, 26 insertions, 0 deletions
diff --git a/mustard.cook b/mustard.cook new file mode 100644 index 0000000..b46d105 --- /dev/null +++ b/mustard.cook @@ -0,0 +1,26 @@ +Mix @black mustard seeds{2%tbsp} and @yellow mustard seeds{2%tbsp}. + +Optionally you can grind them in a #{spice grinder}. + +Mix them with @salt{1/2%tsp}, @pineapple juice{1%shot}, @white wine{1%shot}, +@apple cider vinegar{1%shot}, @sauerkraut juice{1/2%shot}. + +> NOTE: any sweet juice can do, but better if color and flavor are not too +> strong, like pineapple, apple, grape. + +> NOTE: Dijon mustard uses Verjus, a highly acidic juice made by pressing +> unripe grapes. We replaced that with a mixture of wine, vinegar and juice. + +Mixing the ingredients cold will result in a spicy mustard. If they are warm, +it won't be spicy. + +Let it sit for ~{2%day} until the liquid has been absorbed and the mixture is +not runny. This will also develop flavor. + +Optionally, let if ferment for ~{5%day} until the liquid has some bubbles in +it. This will make the mixture last almost forever in the fridge. + +Optionally, blend the mixture keeping the temperature low, and strain with a +#{mesh strainer}, pressing with a #{spoon}. This will result in a creamy +mustard. If you skip this step and you didn't grind the seeds, it will result +in a thick paste of small balls that explode in your mouth. |