To Make MustardOrigin: British Period: Elizabethan |
Original RecipeTo Make Mustard (from The Closet of the Eminently Learned Sir Kenelme Digby, Kt Opened)The best way of making Mustard is this: Take of the best Mustard-seed (which is black) for example, a quart. Dry it gently in an Oven, and beat it to a subtle powder, and searse it. Then mingle well strong Wine-vinegar with it, so much that it be pretty liquid, for it will dry with keeping. Put to this a little Pepper beaten small (white is the best) at discretion, as about a good pugil, and put a good spoonful of Sugar to it (which is not to make it taste sweet, but rather quick, and to help the fermentation) lay a good Onion in the bottom, quartered if you will, and a race of Ginger scraped and bruised; and stir it often with an Horseradish root cleansed, which let always lie in the pot till it have lost its virtue, then take a new one. This will keep long, and grow better for a while. It is not good till after a month, that it hath fermented a while.
Modern RedactionIngredients:
450g brown or black mustard seed Method:Toast the mustard seed in a pan until it begins to colour and you can smell the aroma. Grind the mustard as fine as you can (a blender works well) then purée the onion, ginger and horseradish in a blender. Add the pepper and sugar to the purée and pour this over the ground mustard. Mix well and cover the bowl with a towel. Leave over night. The next day add a little cider vinegar to form a smooth but stiff paste. If you want a smoother mustard place in a blender and blend until smooth. Place in a bottle or sterilized jar and leave for two weeks for the flavour to develop before consuming. Store in the fridge once opened. |
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