Recipe: Homemade Creole Mustard

HOMEMADE CREOLE MUSTARD

1 cup yellow mustard seeds*
1 cup dry white wine
1 clove garlic, peeled and minced
1 teaspoon celery seeds
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
Pinch of ground nutmeg or mace
2 tablespoons tarragon vinegar
2 tablespoons malt vinegar

Heat a skillet over medium heat and add the mustard seeds. Cook, uncovered, until the seeds begin to pop, about 1 minute. Remove the skillet from the heat and cover with a kitchen towel until the popping stops and the seeds cool, about 5 minutes.

Grind the seeds in a mortar and pestle. If you don't have a mortar and pestle, place the seeds between two sheets of wax paper and crush with a rolling pin.

Meanwhile, wash and sterilize 3 (1-cup) jars and lids; set aside.

Combine the wine, garlic, celery seeds, allspice, salt, cloves and nutmeg in a small heavy saucepan. Bring the mixture to a simmer over medium-high heat. Remove pan from heat and allow to sit, uncovered, for 2 hours.

In a large bowl, mix the ground mustard seeds and vinegars until you have a smooth paste. Return the pot with the wine infusion to a boil over high heat. Once again, remove from heat; strain through a fine sieve into bowl with mustard paste. Mix well, stirring constantly.

Pour the mustard into the jars; adjust lids. "Age" in refrigerator for 3 weeks before using.

*Yellow mustard seeds are available in the spice racks of most grocery stores. They're 19 cents an ounce at Whole Foods Market.

Source: Creole Flavors by Kevin Graham