Here are Creole Mustard recipes ++

[Guest guest]

Hi, Jodi,

The recipe-- and other mustard recipes pasted below. Enjoy!

Marilyn: many thanks for the recent wealth of recipes. I love even

reading them. They are so clearly written and so yummy sounding.

Meanwhile, I don't know about all you all, I have again gained--

unwanted-- weight. And I have really really really cut back on nuts.

So, scd-weight loss, esp breakfast recipes are most welcome.

Ruth

Hi,

Can someone repost the Creole mustard recipe?

Thanks!

Jodi

Mustard Recipes (LSCDL Recipes)Posted by: " Wizop Marilyn L. Alm "

LouisianaSCDLagniappe@...

marilynxaMon Aug 16, 2010 4:12 pm (PDT)

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

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe from Louisiana SCD Lagniappe (forthcoming)

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