Mustard Recipes (LSCDL Recipes)

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MUSTARD

My 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 seeds

1/3 cup yellow mustard seeds

1 cup white vinegar

Place 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 seeds

1 tablespoon dry mustard

1/4 cup water

1/4 cup legal dry white wine

1/4 cup white wine vinegar

1/2 teaspoon salt (optional)

1/4 teaspoon ground turmeric

Mix 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 seeds

¾ cup white vinegar

1/4 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 powder

1/2 cup (approximately) white vinegar

1/2 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 MUSTARD

1/4 cup melted butter or coconut oil

1/4 cup safflower oil

Pour 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

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