Fwd: Mustard Recipes (LSCDL Recipes)

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I think someone was looking for a dijon mustard recipe a few days ago. I found this recipe post in my files from Marilyn, and figured I'd repost it. Hope this helps!AlyssaBegin forwarded message:Date: April 13, 2009 11:56:48 PM EDTTo: BTVC-SCD Subject: Mustard Recipes (LSCDL Recipes)Reply-To: BTVC-SCD MUSTARDMy quest for the perfect mustard came about because I wanted a good Creole mustard for so many different recipes. My old stand-by, Zatarain's, contained "alginates" which are SCD illegal. I did find McIlheny's spicy brown mustard, which has a dash of that company's lovely red Tabasco sauce. But all of the commercial mustards had salt in them: anathema for my mother on a salt-free diet. Ann Legg of the SCDUK group posted the basics of the recipe for mustard from whole seeds that follows. It was so simple I couldn't believe it was real. I promptly ordered six pounds of mustard seeds and started playing with variations to suit our tastes.CREOLE MUSTARD (LSCDL Recipe)1/3 cup brown mustard seeds1/3 cup yellow mustard seeds1 cup white vinegarPlace ingredients in a pint jar. Cap, and allow the mustard seeds to soak overnight. In the morning, place the entire mixture in blender or food processor. Purée. For coarse-ground Creole mustard, popular in many recipes, stop before it is puréed smooth. However, since seeds can be a problem, be certain you can tolerate them before using this type of mustard. DIJON-STYLE MUSTARD (LSCDL Recipe) 1/4 cup yellow mustard seeds1 tablespoon dry mustard1/4 cup water1/4 cup legal dry white wine1/4 cup white wine vinegar1/2 teaspoon salt (optional)1/4 teaspoon ground turmericMix the mustard seed with the dry mustard powder and water in a small bowl, cover with plastic wrap, and set aside overnight. Combine the mustards with the wine, vinegar, salt, and turmeric in a blender or mini-food processor. Puree until smooth. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months. If you prefer not to use a prepared mustard powder, substitute an additional tablespoon of mustard seeds, ground fine. YELLOW MUSTARD (LSCDL Recipe)1/2 cup yellow mustard seeds¾ cup white vinegar1/4 teaspoon salt (optional)Place mustard seeds in a pint jar. Add vinegar. Screw on lid. Let sit for 12 to 24 hours. Place mixture in blender or food processor. Purée until smooth. Depending on your blender, it may not be easy. Seeds can be rough on the insides, so if your purée does not come out perfectly smooth, you may have to tuck this in the back of your refrigerator until you are more healed, and go with Yellow Mustard #2. Keeps about six months in the refrigerator. Makes approximately 1 cup. YELLOW MUSTARD II (LSCDL Recipe)1/2 cup yellow mustard powder1/2 cup (approximately) white vinegar1/2 teaspoon salt (optional)Dash white pepper Make a paste out of the mustard powder by adding vinegar a tablespoon at a time until you reach the consistency you want your mustard to be. If you refrigerate the vinegar in advance, the mustard will be spicier tasting. Add salt if desired, and a dash of white pepper. Makes about 1 cup. MUSTARD BUTTER (LSCDL Recipe)My husband, who likes mustard on just about everything, commented that he found both the Yellow Mustard II and the Creole Mustard to be a bit overpowering on a sandwich because of the amount of vinegar in it. I tried using half water and half vinegar in the CREOLE MUSTARD, and didn't like the results. Then it occurred to me that perhaps this was an explanation for the "alginates" in my formerly beloved Zatarain's Creole Mustard. Alginates could be a gelatin-like substance, so I tried that first, and Harry didn't like the taste. Then I thought about the fact that he always puts butter on a sandwich, and wondered if butter would work. Since we'd have to store it in the refrigerator with the butter, that would make it too hard to spread. So, I added some oil. If you do not care for brown mustard, use YELLOW MUSTARD II in place of CREOLE.1/2 cup CREOLE MUSTARD1/4 cup melted butter or coconut oil1/4 cup safflower oilPour safflower oil into a blender or food processor. Add Creole Mustard and blend. Add melted butter and blend again until smooth and creamy. Place in a clean jar and store in the refrigerator. If mixture is still too tangy for your taste, use a higher proportion of butter and oil to the mustard. If a creamier texture is desired, use 1-4 tablespoons additional oil. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Recipe from Louisiana SCD Lagniappe (forthcoming)

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Alyssa,

Thanks, that was me. Just call me the Mustard Lady. Or I guess

Marilyn is the Mustard Lady. This should give me plenty of recipes

to play with.