A few weeks ago I posted a couple mustard recipes, one for a rosemary grapefruit mustard and the other for a spicy indian one, with the promise to deliver a couple more mustard recipes in the coming month. Well, after much more mustard-making, and even more mustard-eating, here are my two favorites.
I'm a huge fan of roasted beets covered with a light bit of mustard, olive oil, and balsamic, so I decided to try and recreate that same flavor combination by roasting some beets in a little bit of olive oil, salt and pepper, and then adding a bit of the roasted beet to a balsamic mustard mixture. When mixing, I blended it enough so that the beet was pureed, but made sure to leave a bit of a crunch from the mustard seeds. But if you like your mustard extra-smooth, just keep on blending. The flavor of this mustard was incredible, and also made for a really striking spread (that intense magenta! So lovely.) Warmly tart from the balsamic with a mustardy tang, it has a very slightly sweet aftertaste from the beet and it rounds out nicely with the added sea salt. You only need 1/4 of a beet to make this small batch of mustard, so feel free to snack on the remains of your roasted beet while merrily preparing your mustards.
Roasted Beet Balsamic Mustard
2 Tablespoons Yellow Mustard Seeds
2 Teaspoons Brown Mustard Seeds
2 Tablespoons plus 2 Teaspoons Balsamic Vinegar
2 Tablespoons plus 1 and 1/2 Teaspoons Water
1 Beet, cleaned, peeled, and cut into quarters
1 Tablespoon Olive Oil
1 Tablespoon Olive Oil
1/2 Teaspoon Sea Salt
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Brown Sugar
In a sterilized 4-ounce canning jar, mix together the yellow mustard seeds, brown mustard seeds, balsamic vinegar, and water. Cover and allow to sit at room temperature for 2 days.
Toss the beet quarters with the pepper, olive oil, and 1/4 teaspoon of the salt and roast at 375 degrees for 35 minutes on a baking sheet lined with tin foil.
In a blender or food processor, blend one of the beet quarters with the mustard, brown sugar, and remaining 1/4 teaspoon of salt until pureed but still slightly coarse.
Use within 1 month. Makes about 4 Ounces (1/2 Cup) mustard.
Honey Chipotle Dippin' Mustard
2 Tablespoons Finely Ground Yellow Mustard Seeds
2 Tablespoons plus 1 Teaspoon Honey
2 Teaspoons water
2 Tablespoons Plus 1 Teaspoon Cider Vinegar
1 Teaspoon Minced Canned Chipotle Peppers
1/4 Teaspoon of Sauce from the Can of Chipotle Peppers
1 and 1/2 Teaspoons Corn Starch
1/4 Teaspoon Salt
In the top of a double boiler over simmering water, whisk together the mustard mixture, egg, corn starch, and salt. Continue cooking and whisking for 4 minutes.
Then remove the pan from heat and allow to cool to room temperature. Empty the mustard into a sterilized container, seal it, and keep refrigerated. Use within 1 month.
Makes about 6 Ounces (3/4 Cup) mustard.