Mustard and Condiments

kelly_117742

Anyone who has made spreadable mustard? I'd love to start with mustard seed and end up with some kind of rustic mustard with some whole seeds in it. I have found a few recipes online, but have no idea if they are from a semi-reliable source or not. There are so many permutations ... beers, vinegars, wines, powdered mustard. Differing amounts of 'set' time. Anyone have a good starting point? I'd also love to hear about other condiments. I made up a recipe for cocktail pearl onions using sous vide. Any Catsup recipes? Love to see some recipes along this line'

fisher23

CS has a great catsup recipe:

https://www.chefsteps.com/activities/homemade-heinz-style-ketchup

Here is my grainy mustard recipe:

                         Whole grain mustard

INGREDIENTS

* 1/2 cup apple cider vinegar 

* 1/4cup brown mustard seeds (hotter type)

* 1/4 cup yellow mustard seeds 

* 1/4 cup apple cider or water or rice wine or white wine

* 1 tablespoon brown sugar or honey 

* 1/2 teaspoon salt

*               Optional 1/4 teaspoon turmeric / roasted garlic / shallots etc... 

Mix mustard seeds, add vinegar and 1/4 cup of other liquid, cover with plastic wrap and leave at room temperature at least 12 and up to 24 hours.  Mix in sweetener and salt and blend to the consistency of your preference, I like mine grainy. It is great in CS warm potato salad.