I’m currently auditioning homemade holiday gifts. Because I’m partial to fruit mustards, I plan to develop recipes for several varieties, including hot and spicy blackberry mustard, apricot ginger mustard, raspberry honey mustard, rosemary orange mustard, and chocolate merlot[!] mustard. The first audition produced a bright mustard with a hint of fresh summer peaches.
Servings: 20 ouncesPrep Time: 20 min plus 24 hours Cook Time: none
3 tablespoons whole brown mustard seeds
3 tablespoons whole oriental mustard seeds
1/2 cup mustard powder
3 tablespoons sherry vinegar
1/2 cup white wine
2 teaspoons salt
generous measure of patience
3/4 cup frozen peach slices
3/4 cup frozen mango cubes
juice 1/2 lime
1. Grind the whole mustard seeds for a few seconds in a spice or coffee grinder or mortar and pestle. I used the latter because mostly whole seeds would add a pleasing crunch to the mustard.
2. Pour the semi-ground seeds into a non-reactive bowl and add the salt and mustard powder. I stirred this dry mixture with a very small whisk to be sure to eliminate any lumps before I added the liquids.
3. Pour in the wine. Stir well. Wait five or ten minutes, then add the vinegar. Stir well again.
3a. Stop here and refrigerate the mustard for 24-48 in order to taste test the mustard before adding the fruit. Bitterness is a byproduct of the mustard reaction. You’ll be able to detect its presence immediately. However, the bitterness fades after a day or so. By the way, the product at the end of step 3 looks like mustard soup. After it ages for a day, it will be a thick, creamy. I promise!
4. Buzz the peaches and mango with a regular or an immersion blender. You should get about 1 1/2 cups fruit puree. Add puree, along with lime juice, to mustard.
5. Pour or spoon into a glass jars. Wait at least 12 more hours before using. Mustard made this way will last several months in the fridge.
Note: Making mustard can be a bit like buying a cat in a sack—you can’t predict the outcome until you’ve completed the recipe. Here are some ways to rescue a mustard that has run amok.
After three or four days, mustard is still too hot for your taste?
Either microwave it for a few seconds or add a few drops of lime juice.
Adding fruit changed your spreadable mustard into a dipping sauce?
Add a bit of almond flour. To make flour, grind almond slivers in a spice or coffee grinder.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.