|Mai Fest celebration in Salzburg|
|A delicious meal enjoyed at the Augustiner keller in Salzburg|
Ok, so I am indeed Austrian and Irish instead of German and Irish. Let’s just forget the fact that Hitler came from Austria…forgotten. Whatever I am, I love mustard. I learned two(three)words in German while in Bavaria and they are: bretzeln, senf and spargel. Translated it is: pretzels, mustard and white asparagus. The pretzel and mustard was my go-to food in Bavaria. Not a lot of choices sometimes for a vegetarian. Trust me, I never went hungry; the food and the beer were always delicious. Oh, and I learned the German word word for asparagus because it was in season and all of the biergartens featured it.
Making my own mustard never crossed my mind until I read Cook’s Illustrated DIY cookbook. I was paging through it, and I stopped at the Stone Ground Mustard recipe. It was so insanely simple; I wondered why I hadn’t done this years ago. It has a bold taste and a texture required from my mustards.
Here is the finished mustard with some of my homemade pretzel bites(may be a future blog item after a little tweaking).
Recipe for Whole Grain Mustard
1/2 cup cider vinegar
1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/4 cup beer
2 teaspoons packed light brown sugar
3/4 teaspoon salt
1) Combine vinegar, mustard seeds, and beer in medium bowl. Cover with plastic wrap and let stand at room temperature for at least 8 hours or up to 2 days.
2) Process soaked mustard seeds with sugar and salt in food processor until coarsely ground and thickened, about 1 minute, scraping down bowl as needed.
3) Transfer mustard to jar with tight-fitting lid and let stand at room temperature until it achieves desired spiciness, 1 to 2 days. Transfer to refrigerator. Mustard can be refrigerated for up to 3 months.
Ok, while this mustard is a breeze to make, dijon–not so much. I have tried two different recipes and both turned out extremely bitter. If you know of a fail-proof dijon recipe, please share it.