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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{2%tbps}, @white wine{2%tbps},
@apple cider vinegar{2%tbps}, @sauerkraut juice{1%tbps}.
> 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.
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