Recipes From Many Kitchens by Valentina Rice

Author:Valentina Rice
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2015-12-27T16:00:00+00:00

Mustard & Co. was started in Seattle by two friends, Bryan Mitchener and Justin Hoffman. Their impetus? Why did such a simple condiment need to include so many additives? Now you can find out for yourself with this classic mustard. I really recommend trying some of their other varieties, too. Since working with Mustard and Co., my appreciation of mustard has been transformed for the better.

Crush the mustard seeds in a spice grinder. If you don’t have one, I’ve found a food processor worked better than a blender. You want to have most of the seeds broken up. You could also use preground mustard seeds, but I liked the texture from grinding them yourself.

Combine all the ingredients, except the olive oil, plus ½ cup (118 ml) of water in a bowl, and using an immersion blender, blend together until the consistency is smooth.

Warning: Do not taste your mustard at this point in the process. No, seriously.

Slowly drizzle in the olive oil while continuing to whisk. Cover the bowl or transfer to a lidded container and refrigerate for 3 to 5 days. This allows the flavors to mature and your mustard to thicken. After your mustard has had a chance to hang out in your fridge for a few days, give it a good stir and have a taste. Make adjustments to your liking—if your mustard is too thick, add a small amount of water at a time and mix well. My batch needed a fair bit of water, so keep adding, a spoonful at a time and stirring until it reaches your desired consistency. Add salt to your preference.

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