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CILANTRO & SHALLOTS
Level 1
Homemade Mustard with Coriander and Ale
Yield: 1 scant cup of mustard
Contributed by Dawn Viola, food writer, recipe developer and award-winning cook from Central Florida,
who blogs about cooking from scratch using local and organic ingredients on Wicked Good Dinner.
Says Dawn about making homemade mustards with expiring herbs: “If I have any wilting cilantro around, I like adding this herb into my homemade mustard preparation. I take brown and yellow mustard seeds (you can order them online), soak them overnight in an acidic liquid like beer or white wine or vinegar, add some aromatics, fresh herbs, onions, garlic, whole coriander or cumin seeds – basically anything that is going to impart flavor into that liquid. Once the soaking is done, that’s when I add the cilantro, otherwise the acid will burn any herbaceous or soft pliable herb you put in there. If my onions are sprouting, or garlic is sprouting I might also toss those (peeled and with shoot removed) into the liquid with the seeds. I’ll soak all ingredients for 24 hours and then grind them up in a food processor. If too spicy, I add more liquid, like vegetable stock."
3 Tbsp. whole yellow mustard seed
1 Tbsp. whole coriander seed
1/3 cup unfiltered apple cider vinegar
1/3 cup pale ale
1 Tbsp. past peak shallot, minced
1 tsp. sugar
1/4 tsp. Kosher salt
1/8 tsp. cracked black pepper1 Tbsp. past peak cilantro, minced
1. Place all ingredients in a medium bowl and soak in the refrigerator for 24 hours.
2. Add ingredients to a food processor and pulse to form a paste. For smooth mustard, blend until all seeds have been pulverized. For grainy mustard, blend until the majority of seeds are pulverized but some pieces remain. Add salt to taste. Add water, additional ale or vinegar to taste.
To make Dijon mustard:
Substitute the coriander with brown mustard seed. Substitute the apple cider vinegar with white wine vinegar. Substitute the ale with white wine (authentic Dijon is with wine from the Dijon region of France).
Substitute the coriander with brown mustard seed. Substitute the apple cider vinegar with white wine vinegar. Substitute the ale with white wine (authentic Dijon is with wine from the Dijon region of France).
To make honey mustard:
Substitute the sugar with 1/4 cup honey.
Substitute the sugar with 1/4 cup honey.
