There are many types of prepared mustards on the market; each type is different and will produce different results. Mustard Brassica. This plant grows in temperate as well as tropical areas, so it is an herb as well as a spice. The leaves are used as a vegetable; the seeds are used whole in pickling and are ground to make all the various forms of the familiar condiment. It is available ground, and is usually called dry mustard. The flavor must be developed by adding the crushed seeds or the dry mustard to a liquid, water, vinegar, wine, a marinating mixture, a stew.
Mild yellow mustard is a mixture of dry mustard, ground turmeric, vinegars, glucose and salt. It is the all-purpose mustard for many cookouts and barbecues.
Horseradish mustard is a mixture of the familiar yellow mustard, above, with freshly grated horseradish. It has a little more snap to your food. You can use this mustard in many recipes to add more flavor.
English mustard is a mixture of dry mustard and water. A little salt can be added if you wish. Use when a sharp pungent mustard is required. This kind you can prepare for yourself. Allow at least 20 minutes for the flavor to develop.
French mustard is often referred to as Dijon mustard. This contains dry mustard, sugar, herbs, flour, spices and white wine. It has a pungent but very smooth flavor and is available in mild and strong forms.
Homemade Dijon-style mustard:
2 large onions, sliced
2 garlic cloves, chopped
2 cups white- or red-wine vinegar
1/4 teaspoon cayenne pepper-
Or hot-pepper sauce
2 teaspoons salt
1 cup dry English mustard
1 tablespoon extra virgin olive oil
2 tablespoons honey
Place onion slices and chopped garlic cloves in a glass jar. Add win vinegar (the mustard is darker with red wine). Cover and let stand on a kitchen counter for 24 hours. Then strain through filter paper or a double layer of cheesecloth and reserve.
In a bowl combine the cayenne pepper or hot pepper sauce, salt, dry mustard and 1/2 cup of the reserved strained vinegar mixture. Bring remaining strained vinegar to a boil in a stainless-steel or enameled cast-iron saucepan. Gradually add the mustard mixture. After all of it has been added, simmer over low heat for 5 minutes, stirring constantly. Cool with the saucepan covered.
Stir in the extra virgin olive oil and honey and beat together with an electric mixer for 3 minutes. Store in small, tightly covered jars or bottles. Makes about 3 cups.
Bahamian mustard is available in more specialty markets. It contains dry mustard, wine vinegar, sugar, herbs, flour and many spices. It is very hot but most pleasant, especially with roasted meat and game.
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