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Food & Wine Annual Cookbook 2008
Food & Wine Magazine
Like most homemade mustards, this one tastes best after resting overnight, which gives the flavors time to mellow. The classic sauce has a refreshing piquancy that makes it work perfectly as either a condiment or a marinade. Slather it on a burger or steak, or spread it on chicken breasts a few hours before grilling.
Total: 15 min plus overnight resting
Makes 1¼ cups


• 1/3 cup yellow mustard seeds
• 1 tablespoon sugar
• 1½ teaspoons salt
• 2 teaspoons turmeric
• 1/4 cup Champagne vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Worcestershire sauce
• Dash of Tabasco
• 1/3 cup water plus 3 tablespoons

In a small skillet, toast the mustard seeds over moderate heat until they begin to pop, 1 minute. Immediately transfer them to a bowl and cover with a lid to stop the pop- ping. Let the seeds cool completely.

2. Transfer the cooled mustard seeds to a spice grinder. Add the sugar and salt and grind to a powder.

3. Return the powder to the skillet. Add the turmeric, vinegar, oil, Worcestershire sauce, Tabasco and 3 tablespoons of the water. Cook the paste over moderate heat, stirring constantly, until it's sizzling, about 5 minutes. Stir in the remaining 1/3 cup of water and transfer to a bowl. Refrigerate the mustard overnight before serving.
—Paul Virant

Make Ahead: The mustard can be refrigerated for up to 2 weeks.


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