Emeril's Homemade Mustard
Making your own mustard is easy and a perfect compliment to home-made deli recipes. You can control how smooth and how rustic and chunky your mustard is. This makes about 3/4 cup of mustard.
Yield
12 servingsPrep
2 minCook
0 minReady
9 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ½ | tablespoons |
mustard seeds
mixed varieties, yellow and brown |
|
| ⅓ | cup |
white wine
|
*
|
| ⅓ | cup |
white wine vinegar
|
|
| 2 | tablespoons |
shallots
minced |
|
| ⅛ | teaspoon |
allspice
or one pinch |
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 83 | ml |
mustard seeds
mixed varieties, yellow and brown |
|
| 79 | ml |
white wine
|
*
|
| 79 | ml |
white wine vinegar
|
|
| 3E+1 | ml |
shallots
minced |
|
| 0.6 | ml |
allspice
or one pinch |
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
white pepper
ground |
|
Directions
In a 250ml (one cup) glass measuring cup combine all of the ingredients and mix well.
Cover with plastic wrap and refrigerate overnight.
Transfer to a blender or food processor and process until the mustard reaches the desired consistency.
You can blend until very smooth or blend only until it reaches a grainy style.
It is equally good at any consistency.
Store in an airtight jar in the refrigerator for up to two weeks.
