SC - niccolo's RED MUSTARD

[Elaine Koogler]

Yeah....try letting it age for about 6 weeks, tasting it about once a week
during the aging process.  I use a stone crock covered with a cloth to keep dust
out.  The aging process takes away the sharp edges and allows the flavors to
meld.  Most of the mustard-making experts I know (not all on this list) believe
that this is the way to properly make mustard.

Kiri

Seton1355 at aol.com wrote:

> I just made this mustard sauce and it is so STRONG, like horseradish root
> straight up,  if you will, that I can hardly bear to eat it.  I added an
> extra slice of bread thinking that that would take up some of the strongness
> of the sauce but to no avail.   Any ideas?
> Phillipa
>
> niccolo's RED MUSTARD (Makes about 1 ½ cups prepared mustard sauce.)
>
> 1/2 cup mustard flour (yellow)      4 large pitted dates
> 3/4 c. cider/wine vinegar       1 slice toasted bread
> 1/4 c. white grape juice        1/4 tsp cinnamon
> 2 Tbl zante raisins         1/4 tsp salt (to taste)
>
> Combine the two liquids and stir; set aside.
> Moisten toasted bread in liquid to cover for two hours, then drain.
> In food processor grind mustard flour, bread, raisins, dates and cinnamon
> until fine.
> You may need to add a little of the liquid to loosen it.
> When ground, turn out into the mustard in large mixing bowl and add salt and
> add 3/4 of the liquid.
> Stir with a spoon or whisk until smooth.
> Pass this mixture entirely through a fine mesh sieve or food mill.
>
> This will make a very smooth paste and remove fibrous material left from
> raisins and dates.
> Let stand covered overnight.
> Stir in more vinegar/juice liquid to desired consistency.
> The complex sweetness surpasses any honey mustards I've made to date.
>
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