notes on mustard, volume 9
September 4, 2012
In which we forget much of what we learned before and start anew.
It’s been six months since we made mustard, and in that time the original notes and handouts from Edward FitzRanulf’s class, which contained the recipes we’ve been using as a springboard for our experiments, have vanished beneath one of many piles of papers in this increasingly cluttered house. An internet search reveals that the website that contained FitzRanulf’s modern redaction of the strong mustard recipe has disappeared, so some guessing with amounts has had to happen. I’m certain it can’t be mucked up too badly, short of trying something foolish like substituting bourbon for vinegar.
So here is roughly what we did to come up with the Strong Mustard #5, after consulting with Digby to be sure we weren’t missing any ingredients:
-one cup of ground mustard seed, about a third of that rai kuria (yellow mustard seed, hulled and split) and the rest black; soaked in enough white wine vinegar to make a thick paste. Left overnight.
-one yellow onion, grated, and about three tablespoons of grated fresh horseradish, soaked overnight in red wine vinegar.
Both of these put together the next day and blended with salt, pepper, and dried ginger, in which we completely guessed at the amounts and also failed to take notes, because apparently we never learn. And enough additional white wine vinegar as was needed to get it to keep moving in the food processor.
This was all put up in a jar and left for a day at which time the memory of substituting ground almonds for FitzRanulf’s recommended bread crumbs surfaced, so the mustard was all tipped out of the jar, blended again with a cup of ground almonds, and piled back into the jar. I’m sure it will be fine.