How to Make Garlic Mustard

Garlic mustard is used in sandwiches, salads, as dipthe recipe with all additions and measurements
and in a variety of barbecue sauces. Whenintact.
making garlic mustard, keep the intensity of theGarlic Mustard Recipe
condiment in mind. Garlic is a strong herb that willIngredients You Will Need:
easily dominate a sauce: Knowing how much of a6 ounces mustard seeds, half yellow and half
good thing to use can take some experimentationbrown
on your part.2 cloves garlic, minced
One way to do that is to go light on the garlic the½ cup brown sugar
first few times you make this recipe; that way,1 teaspoon salt
you won't overpower the mustard. But, because1 teaspoon pepper
mustard continues to mature for several days,1 dried chili pepper, minced
you won't know the exact flavor of your2 teaspoons turmeric
mustard until it's had a chance to settle and blend.1½ cups dry white wine
At first taste, right after mixing, the mustardSoak the mustard seeds overnight in cold water.
may actually taste bitter and unappetizing. EvenBlend the mustard seeds, garlic, brown sugar, salt,
the mustard seeds themselves need about 12pepper, chili pepper and turmeric together in the
hours before they display the colorful aromas weblender. When well blended, slowly add the wine,
have come to associate with mustard. If after aand process the paste for about one minute.
day or so you feel the mustard has not picked upStrain the mustard, allowing excess liquid to run
enough garlic flavor and aroma, you can alwaysoff. Store the garlic-flavored mustard in sterilized
add a little more garlic and wait it out again. Theglass jars with lids.
secret is to add only aboutBecause this mustard is not sealed, nor has it
Ã?Â'Ã'½ teaspoonbeen heat-processed, it must be refrigerated.
each time until you get the consistency youRefrigeration should be fine for up to several
prefer, and always keep notes so you can redomonths.