Mustard Saiuces and More
June 30th 2009 21:03
Yellow Mustard Seed
Black Mustard Seed
On their page for ground mustard this is what they say:
“Mustard Powder
One of the oldest known culinary and medicinal spices, the Romans and Greeks were believed to have used table mustard as we do today. The oldest known recipe was written in the 1st century AD.
When making mustard, use stainless steel, glass or ceramic utensils and containers (aluminum gives mustard an odd flavor). For a standard thickness, use 8 parts mustard by volume to 7 parts liquid. Mustard is very hot when first mixed, and then mellows with age. Refrigeration nearly stops the mellowing process. For a nippy, but not overpowering mustard, store at room temperature for 6 weeks, then move to refrigerator. Try 4 weeks for hot mustard and 8 weeks for mild. An easy starter recipe is 1 Cup regular mustard powder (4 oz. by weight), 3 fl. oz. vinegar, 3 fl. oz. cool water, ½ tsp. salt, and 1 TB. honey. Mix until smooth, then pack in glass jars. Feel free to experiment. For Chinese restaurant-style mustard, mix 8 parts Oriental powder with 7 parts water. Let stand 10 minutes for heat and flavor to develop.”
Sauces made with Mustard the primary flavor follow, there are many with an equal number of uses. I hope you enjoy these. They are included in the good things in life.
Mustard Butter is something that few people realize even exists or is even possible. But here is a quick and easy recipe, this can be used for canapés, especially seafood.
Cream together 2 to 3 tablespoons butter and 1 scant teaspoon prepared mustard (Dijon would be best here, or homemade with the spiciness you prefer). Chill thoroughly before serving.
Cream Mustard Dressing (this is a dressing best used for eggs, mean, poultry or fish salads, I like it with tuna salad, if I'm not making my Rice Noodle Tuna Salad).
Add 1 teaspoon prepared mustard (choose the type you'd like, I always use something with a little spice, like Dijon), a little salt, a little pepper and ½ teaspoon lemon juice to ½ cup heavy cream, either plain or whipped. Chill for about an hour and then mix into your salad, and chill both for an hour. If your salad is already combined and chilled before you add the dressing, then you don't need to chill the salad, but can serve it immediately.
Mustard Sauce:
Add 1 teaspoon English mustard with 1 tablespoon water and combine with 1 cup hot bechamel sauce. If a richer sauce is desired, fold in 1 teaspoon hollandaise sauce. Use you would use most bechamel sauces, on eggs, some vegetables, poultry, etc.
Mustard Sauce 2:
In the top of a double boiler blend together 2 teaspoons prepared mustard, a pinch of salt, 2 tablespoons flour, and 1 scant teaspoon sugar. Stir in ¾ cup fish stock or court-bouillon mixed with 2 tablespoons wine vinegar and cook over hot water, stirring constantly, until the mixture is smooth and begins to thicken. Remove from the hot water , add 2 egg yolks, slightly beaten, and cook,, stirring constantly from the bottom of the pan until the sauce is thick. Serve hot or cold, with fish.
Mustard Butter Sauce:
Cook 1 tablespoon finely chopped shallots in 3 tablespoons butter for 1 minute. Drain the butter and discard the shallots. To the heated butter add 2 ½ tablespoons flour and blend well. Gradually add 1 cup strained shrimp stock and ½ cup dry white wine and stir constantly over low heat until the sauce is thickened. Season to taste with salt, pepper and a dash of nutmeg (use fresh here, not ground, it makes all the difference, you can also get nutmeg nuts from Penzey's), stir in 1 tablespoon lemon juice mixed with 1 teaspoon dry mustard, and blend well. Remove the pan from the heat and just when ready to serve, sitr in 2 egg yolks, one at a time, beating well after each addition. Heat without boiling and serve at once with shrimp.
Brown Deviled Mustard Sauce:
Add ¼ teaspoon dry mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons heavy cream, ¼ teaspoon salt, a little pepper, and 1 teaspoon lemon juice to ¼ cup devil sauce and cook slowly for 10 minutes. Serve with any meat or poultry. (Devil sauce: Add 3 shallots, chopped, add 8 peppercorns, crushed to 1/3 cup dry white wine and cook until reduced to a thick paste. Add 1 cup brown sauce, 1 teaspoon Worcestershire sauce, and ½ teaspoon chopped parsley. Use with broiled chicken or other broiled foods. Please note: A brown sauce is a sauce made from a reduced brown stock. If you need the recipe please let me know and I'll post that one too.
Making Hot Mustard (variations):
Dilute dry mustard with enough water to make a thin paste, add a ½ teaspoon horseradish, blend completely, and let sit in a sealed jar.
Dilute dry mustard with enough white wine to make a thin paste, add a pinch of turmeric for color and some mustard seed that has been slightly crushed. Let sit for four to six weeks before refrigerating.
Dilute dry mustard with enough stale beer to make a thin paste. Let sit in a glass jar for four to six weeks. This will be spicy. You can also add turmeric to this, just a pinch for color, and add crushed mustard seeds for a change. This, too, is a spicy mustard.
Mustard Seed
“Yellow mustard seed is the traditional type sold in grocery stores, commonly used for pickling, canning and sausage making. Brown mustard seed is smaller and hotter, traditional for Asian and African cooking. In India, whole brown seeds are fried in oil until a popping sound is heard. This gives the seeds a nutty flavor, important in many vegetarian dishes. Try whole mustard seeds in barbecue sauce and rubs, or marinades for grilling. The seeds become very soft, giving great flavor and an attractive appearance. It is easy to sprout and grow mustard seeds (brown seeds grow into an attractive purplish sprout). Both the sprouts and the greens (leaves) make a tasty, slightly sharp addition to salads and sandwiches."
I can't do better than Penzey's did for an explanation on how to use the seeds, except for the uses I've already given. Penzey's carries both mustard powder in three types, medium, hot and crushed brown seeds. They have mustard seeds in two types, yellow mustard seeds and brown mustard seeds.
I like both and use all. When I make a mustard sauce that I want to add texture too, or a mustard, I use the crushed, or I grind my own. I tend to use more brown mustard than the yellow, although both have their place. Play with the different ones and see what you like.
Qutoed source: Penzey's Spices On-line Catalog
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