Tomorrow on Good Food, Evan talks to Noelle Carter from the LA Times Test Kitchen about making mustard at home. She is surprised more people don’t make mustard at home. The process is simple, and the variety of flavors are endless! Keep reading for Noelle’s Herbed Honey Mustard Recipe which was originally posted in the LA Times…
Herbed Honey Mustard
Total time: 25 minutes, plus overnight soaking time for the mustard
Servings: This makes about 1¾ cups mustard.
2 tablespoons (¾ ounce) brown mustard seeds
About ¾ cup (2½ ounces) mustard powder
1 cups verjus or Champagne vinegar
1 1/2 teaspoons kosher salt
1/3 cup honey
2 egg yolks
1/4 cup plus 2 tablespoons chopped fresh fines herbs (a mixture of parsley, chives, tarragon and chervil)
1. Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the verjuice. Set aside, covered (but not sealed airtight), for 24 hours.
2. Place the mixture in a food processor along with the salt and honey and process for 1 to 2 minutes until the seeds are coarsely ground.
3. Place the mixture in a large metal bowl, and whisk in the eggs and egg yolks. Place the bowl over a large pot of simmering water and whisk the mustard base until it thickens, 6 to 8 minutes. Remove from heat and whisk in the chopped herbs. Taste and adjust the seasoning and flavoring as desired. This makes about 1¾ cups mustard, which will keep for up to 1 week, refrigerated (the flavor may be a bit strong at first but will mellow as it sits).