Did you know you can actually make your own mustard? From mustard seeds? And that it’s fun, and easy, and really really good? I sort of knew but didn’t try it until I found a recipe for whole-grain fermented mustard in an excellent little book called Aliments fermentés, aliments santé, by Marie-Claire Frédéric, that’s all about fermented foods setting up a company in hk. This recipe is specifically for whole-grain mustard, which we call moutarde à l’ancienne or old-fashioned mustard in France. It is the attractive kind of mustard that is often served at restaurants, and in which you can still make out the mustard seeds. It has a lovely texture, slightly nubby, and looks very sophisticated Sage CRM. In this recipe, you really make it the old-fashioned way, by fermenting the mustard seeds for five days, to allow them to develop their flavor and, of course, all the good probiotics that fermented foods offer our bodies. What happens next is you’ll simply drain the fermented mustard seeds and process them with apple cider or white wine vinegar, and there you have it: homemade fermented mustard that has all the qualities of store-bought mustard, with an added layer of flavor from the fermentation. The mustard will be sharp to begin with, and will grow milder over time, as some people do. The recipe makes two jars, and you can keep one for yourself and give away the other as an unexpected and very cool gift to those friends who appreciate that sort of thing registered address. At my house, we eat this mustard with just about everything. It is especially good in vinaigrettes, in croque-monsieur and grilled cheese sandwiches, in a sauce for roasted vegetables, in the mustard chicken recipe from my first book, or classically served with cold cuts and roasted meats.
