Coriander Mustard

Ya gotta love when an experiment comes out awesome the first time..

You can save yourself some time by buying dry mustard (powder), but if you like your mustard sharper, take the three minutes to grind it yourself. Yes I use the same grinder for coffee and spices, and have never had black pepper coffee or coffee-flavored herb chicken. Just clean it with a dry paper towel, people.

Don’t taste it before it’s done if you’ve never made mustard before; you’ll think something has gone horribly wrong. It hasn’t. Mustard enzymes needs to mellow in vinegar for a bit. It will be less bitter in a few hours. Start tasting after three hours. Once it’s as sharp as you want it without being bitter, throw it in the fridge. It’ll keep forever.

For those who wonder about mustard and kitniyot on Pesach, observe how the mustard absorbs the liquid and gets a little ‘doughy.’ I guess that’s how the decision was made.

Coriander Mustard

1/2 c. yellow mustard seed, powdered
2 1/2 T coriander seed, powdered
1/2 T salt
1/2 T whole black pepper
1/4 c. white wine vinegar
1/4 c. vinegar
1/4 c. white wine

Equipment: spice/coffee grinder
Substitutions: water for wine

1) Grind mustard until powdered.
2) Finely grind coriander seeds.
3) Finely grind black pepper.
4) Combine spices into small bowl or jar. Add salt.
5) Add vinegars and wine. Shake well.
6) Rest mixture for three hours in a covered jar on the counter.
7) Refrigerate.



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