7 ms·
I love mustard. It's probably my favorite condiment. I use it on sandwiches with any kind of meat. I have used it as a base for a sauce to serve with wild game
by doodlebugging 3y ago
I love mustard. It's probably my favorite condiment. I use it on sandwiches with any kind of meat. I have used it as a base for a sauce to serve with wild game , and I use mustard powder as an ingredient for my own brisket and pork rub and in a cherry barbecue sauce that I occasionally make. It adds a whole dimension of flavor to balance out any slightly sweet ingredients.
My wife made some mustard a couple months ago and it is delicious. It has a spicy vinegar finish with strong mustard base that almost has me using it like peanut butter which I also love. Her mustard initially was a full-grain, lightly ground spread that looked a lot like the Maille Old Style or the Inglehoffer in the first panel of brands. Very coarse and lightly ground. It was so coarse that I found that the grains frequently formed large balls and rolled off of the bread. The only way to prevent the loss of so much mustard was to use an airy break like sourdough, which I also love, to trap the seeds.
After we had used her whole grain mustard for a while we decided it best to grind it further so that it is easier to layer it in durable layers. Right now it is pretty much the world's most perfect mustard. It isn't as finely ground as the Kosciusko Spicy Brown or the Mister Mustard Original Hot. It looks more like the Batampte Deli Style or the Woeber's varieties. It still has many seeds that have escaped the grinder but they are now firmly trapped in a delicious mush of mustard-yellow paste so that they don't get lost on the plate.
I think it is the world's most perfect mustard now.
Thanks for this article. I think I'm gonna smoke some chipotle, or andouille, or hot Italian sausage or maybe all of those so I have an appropriate meat vehicle to allow the mustard to shine, maybe on a medium dark toasted pretzel bun for the added bread caramelization.
- temp0826 3y agoThis guy mustards
- doodlebugging 3y agoIt's great stuff. My wife also made some excellent spicy-sweet, hot pepper relish using jalapenos, serranos, pepins, thai and hatch chilies. It's all finely diced and the sweetness works fantastically to complement the mustard. It is the perfect way to manage the rich, fatty juices of a grilled or smoked tubular meat product. So much depth of flavor.
- temp0826 3y agoOh I don't doubt you :). I'm a huge spice fiend (jalapeño mustards, horseradish mustards, and spicy browns are my go-to's) but am not such a fan of the sweeter ones.
- doodlebugging 3y agoThe pepper relish is similar to cowboy candy which is a sweet jalapeno relish except that we used every variety of pepper that we had grown last year. Each bite gives a slightly different flavor profile and finish. Really good stuff.
- 83 3y agoAre you really going to wax poetic about the world's most perfect mustard and not post a recipe for your fellow mustard enthusiasts?
- doodlebugging 3y agoUse yellow, brown and black mustard seed and vinegar at a ratio of 1:2 (seed:vinegar). She used apple cider vinegar and soaked the seeds in a mason jar until they had all swelled so they would grind easily. This will take 2-3 days, maybe longer. Add more vinegar if it looks like it is being absorbed. To grind, you will spoon this into the blender and you will probably need to add a couple more tablespoons of vinegar and about a 1/4 cup or so of water to smooth it out. Salt it to taste. The grind is basically done to your personal taste. It is shelf-stable. Enjoy!
- weaksauce 3y agosounds delicious... what's the recipe?
- doodlebugging 3y agoI listed it in a reply to u/83 in this thread. Enjoy!
- weaksauce 3y agothank you!
- baud147258 3y ago> that almost has me using it like peanut butter which I also love I'm relieve to see I'm not the only one to spread mustard on bread. (though I do it in part to subsitute butter/cheese on my bread)
- doodlebugging 3y agoIt really enhances the flavor of most breads whether you add anything else to it or not. In that way it is a lot like peanut butter or jelly. Great stuff.
- _a_a_a_ 3y agoI can well imagine doing that with French mustard, or as I do, spooning it straight out of the jar. I certainly wouldn't consider doing the same with English mustard.