Mustard
A traditional method for preparing table mustard with proper technique to preserve its pungency and piquancy. This recipe provides instructions for making fresh mustard condiment using various liquids including water, vinegar, or specialty vinegars.
Ingredients
- 2 tablespoons Dry mustard powder (English mustard powder or similar)
- 0.25 teaspoon Salt (Fine salt)
- 2 tablespoons Water, vinegar, or tarragon vinegar (Use cold water, weak vinegar and water, plain vinegar, tarragon vinegar, vinegar from pickles or capers, or horseradish juice. Never use hot water. For roast beef, use horseradish; for delicate flavor, use tarragon vinegar or caper vinegar)
Instructions
- 1Select a deep soup plate or similar deep dish for mixing. Never use a cup as it does not allow proper mixing technique.
- 2Place the dry mustard powder and salt in the deep plate. Using the back of a spoon, rub down the mustard and salt together thoroughly until well combined and any lumps are broken up.
- 3Gradually add your chosen liquid (cold water, vinegar, or specialty vinegar) to the mustard mixture. Mix gently with the spoon, incorporating the liquid slowly until you achieve the desired consistency. The mustard should be smooth and spreadable.
- 4Once the liquid is incorporated, mix the mustard briskly, turning the spoon in one direction only. Continue mixing for a few minutes until the pungency of the mustard becomes strong enough to affect your eyes. This indicates the mustard has reached proper pungency.
- 5Immediately transfer the prepared mustard into a mustard pot and cork it tightly. The cork is essential for preserving the pungency and piquancy; the small silver or plated lid alone is not sufficient. Remove the cork only when serving. Never leave a spoon immersed in the mustard, especially if the mustard was prepared with vinegar and the spoon is plated, as this is objectionable.
