JeJu

Colonel Mustard

In food on 08/09/2009 at 9:54 am

The other half heeded my clarion call for a better sandwich spread. Hence my new and improved lunches. This stuff clears the nostrils, adds layers of complexity and several octaves. Do not attempt a raw version; it leads to heartburn from the excess acidity. Take it from someone who’s been there.

Another jeju tip: shredded cheese gives more coverage on bread/wraps. Makes each bite ever more delectable.

Ingredients:
Dry:
2 T dry Chinese mustard powder
1 T black or brown mustard seed, heaping
2 T dry mustard powder

Wet:
¼ cup water
½ cups cider vinegar
1 T sugar
½ t salt
1 T garlic, minced
¼ t cinnamon, ground
1/8 t allspice, ground
1/8 t dried tarragon leaves, crushed

Prep:
Dry: Crush the mustard seeds slightly with a mortar and pestle.
Combine mustard seed and mustard powders.

Wet: In a small nonreactive saucepan, combine the wet ingredients.
Bring to a boil. Reduce to a simmer, and cook uncovered until the
mixture is reduced in half (10-15 minutes).

Mix: Pour the liquid onto the mustards and stir to combine. Cover. Let
the mixture rest, adding more vinegar or water if necessary to keep
the mustard wet. For smooth mustard, blend after 24 hours. The mustard
will thicken as it rests. For a thinner mustard add additional
vinegar. This can be moved to the refrigerator now, or allowed to rest
a few more days covered at room temperature.

Store: Keep mustard in clean dry jars, or mix with old mustard.

Enjoy: For best results age the mustard for a few days. Yum!

snarf!

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