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About a year and a half ago I developed, for no particular reason, an interest in making my own mustards. You can see the result here:, http://www.foodsoftheworld.activeboa...topic3079.html
That interest has continued, and I no longer use commercial mustards. It’s not that mine are better, necessarily. It’s just that 1. I can create all sorts of flavor profiles not available otherwise, and, 2. Making mustard is fun.
When researching a Ukrainian themed meal I discovered that Ukrainians are crazy about mustard; all sorts of mustard. Mustard on meats. Mustard on fish. Mustard on vegetables. Mustard mixed into salad dressings. Mustard on soft pretzels. All sorts of mustards.
Considering my roots in Ukraine, and my recently acquired fascination with making my own mustards, well, ya gotta love it when a plan comes together, even if there hadn’t been a plan.
Basic Ukrainian mustard is similar to most whole grain yellow mustards. Here’s the recipe:
¼ cup yellow mustard seeds
1 ½ tbls mustard powder
1 tsp salt
1 tsp granulated sugar
3 tbls white vinegar
2 tbls sunflower oil
Coarsely grind the mustard seeds using a mortar and pestle or a coffee grinder. Put the ground seeds in a small bowl, add just enough cold water to moisten (about 2 tablespoons) and leave sit for 10 minutes.
Add the remaining ingredients and mix thoroughly. Spoon the mustard into a small jar or mustard pot, cover tightly, set in a cool place, and let the flavors develop for two weeks before opening.
This basic mustard is modified in various ways by removing a good dollop of it from the jar and mixing in a drizzle of various herbs and other flavorings. Among the possibilities, according to Annette Ogrodnik Corona, in her book, The New Ukrainian Cookbook, are:
Dill Mustard: pairs well with fish dishes, smoked fish, and potatoes.
Mint Mustard: pairs well with lamb dishes, beef, pork meatballs, and potatoes.
Cherry Mustard: pairs well with all smoked meats, game meats, pork, duck, and goose.
Ginger Mustard: pairs well with herring dishes and pork dishes.
Cognac Mustard: pairs well with pork, beef, game meats, salmon, and strongly flavored vegetables like cabbage, broccoli, cauliflower, turnips, or kohlrabi.
That interest has continued, and I no longer use commercial mustards. It’s not that mine are better, necessarily. It’s just that 1. I can create all sorts of flavor profiles not available otherwise, and, 2. Making mustard is fun.
When researching a Ukrainian themed meal I discovered that Ukrainians are crazy about mustard; all sorts of mustard. Mustard on meats. Mustard on fish. Mustard on vegetables. Mustard mixed into salad dressings. Mustard on soft pretzels. All sorts of mustards.
Considering my roots in Ukraine, and my recently acquired fascination with making my own mustards, well, ya gotta love it when a plan comes together, even if there hadn’t been a plan.
Basic Ukrainian mustard is similar to most whole grain yellow mustards. Here’s the recipe:
¼ cup yellow mustard seeds
1 ½ tbls mustard powder
1 tsp salt
1 tsp granulated sugar
3 tbls white vinegar
2 tbls sunflower oil
Coarsely grind the mustard seeds using a mortar and pestle or a coffee grinder. Put the ground seeds in a small bowl, add just enough cold water to moisten (about 2 tablespoons) and leave sit for 10 minutes.
Add the remaining ingredients and mix thoroughly. Spoon the mustard into a small jar or mustard pot, cover tightly, set in a cool place, and let the flavors develop for two weeks before opening.
This basic mustard is modified in various ways by removing a good dollop of it from the jar and mixing in a drizzle of various herbs and other flavorings. Among the possibilities, according to Annette Ogrodnik Corona, in her book, The New Ukrainian Cookbook, are:
Dill Mustard: pairs well with fish dishes, smoked fish, and potatoes.
Mint Mustard: pairs well with lamb dishes, beef, pork meatballs, and potatoes.
Cherry Mustard: pairs well with all smoked meats, game meats, pork, duck, and goose.
Ginger Mustard: pairs well with herring dishes and pork dishes.
Cognac Mustard: pairs well with pork, beef, game meats, salmon, and strongly flavored vegetables like cabbage, broccoli, cauliflower, turnips, or kohlrabi.
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