Published: March 25, 2008 12:00 am      

The art of making good mustard

The complete article by Nancy Krcek Allen on making mustards appears in today's print edition of the Record-Eagle. While we do not have permission to post Nancy's article's online, we are able to post her recipes. Enjoy!

French-Style Homemade Mustard

1/2 c. brown or black mustard seeds

1/2 c. yellow mustard seeds

3 T. dry ground mustard

1/2 c. plus 1 T. water

1/2 c. white wine vinegar

1/2 c. dry white wine, more as necessary

2 t. salt, to taste

Grind the seeds in a spice grinder until very fine. In a non-metallic bowl, mix the ground seeds and dry mustard with the water to form a thick paste and allow them to sit for ten minutes. Stir in the vinegar, wine and salt to desired consistency. Pack your mustard into sterilized jars and store for a week in a cool, dark place. As the mustard ages it will mellow and come together. Taste it (add more salt or vinegar if necessary) and when it reaches your desired mellowness and flavor, refrigerate the mustard. This will slow the mellowing process. The mustard will keep several weeks to one month refrigerated. Makes about two cups.

Create your own signature mustards by adding one or more: 1 to 2 t. chipotle in adobo, 1/2 c. blanched minced herbs, 1/2 c. finely minced dried cherries, a tablespoon of horseradish or wasabi paste, honey or maple syrup to taste or a teaspoon or two of ground spices like ground toasted curry powder, cumin or coriander.

Beer Thyme Mustard

1/4 c. brown mustard seeds

1/4 c. yellow mustard seeds

3/4 c. flat amber beer

1 T. dry mustard

2 t. dried thyme leaves

1 t. salt

1/2 c. cider vinegar

Soak the mustard seeds in the beer overnight. Stir the dry mustard and thyme into the soaked seed mixture and allow it to sit for 10 minutes. Pour the mustard mixture into a blender along with the salt. Grind until the consistency of a paste, with some seeds remaining visible and blend in the vinegar. Transfer to a sterilized glass jar, cover and keep in a cool, dark place for five days to a week before using. Refrigerate when it is to your taste. Makes about 1&1/2 cup.

Mustard Herb Butter

5 T. room temperature unsalted butter

1 T. finely snipped chives

1 t. finely chopped tarragon leaves

2 t. grainy mustard

2 t. red wine vinegar or lemon juice

1/4 t. salt

Stir together all the ingredients. Use this on top of baked fish or stir it into cooked lentils or grains. Makes about 1/2 cup.

--Adapted from "Gourmet"

Chicken and Dijon Mustard Pan Sauce

4 boneless, skinless chicken breasts or thighs

1 t. kosher salt

1 T. olive oil

2 small shallots, finely diced

3/4 c. white wine

3/4 c. chicken broth

1/4 c. heavy cream

2 T. Dijon mustard

1 T. chopped tarragon or flat leaf parsley leaves

Preheat oven to 400 degrees. Sprinkle chicken with salt.

Heat oil in a heavy 12-inch skillet over medium-high heat until it begins to shimmer. Brown the chicken breasts on both sides, about four to five minutes total, and remove to baking dish. Finish cooking the chicken in the oven, about 10 to 15 minutes.

Add the shallots, wine and broth to the skillet and reduce the liquid by half by boiling for two to three minutes. Add the cream and boil until slightly thickened and sauce lightly coats the back of a spoon. Whisk in mustard and herbs and season with salt and pepper to taste. Serve with the chicken. Serves four.

Montana Jones' Yumtastic Hot Dog Mustard

2 T. ground yellow mustard seed

1 t. ground brown mustard seed

1/4 t. salt

1/4 t. allspice

1/4 t. ginger

1/4 t. turmeric

2 T. white wine vinegar

Grind the mustard seed in a spice or clean coffee grinder. Add 1&1/2 to 2 tablespoons water to the ground mustard and blend to a thick paste. Allow it to sit for 10 minutes. Stir in the salt, spices and vinegar.

For thinner mustard, add a couple drops more vinegar. Age in a cool, dark place for a week and taste -- if it is too spicy, give it another couple days to age and soften. Refrigerate when done. Makes about 1/4 cup.