I went shopping for prepared mustards with a friend of mine and was AMAZED at the cost: between $3-$13 for a 2oz jar. This recipe makes almost a quart of “caviar” for about $3. The seeds pop in your mouth not-unlike caviar which is a very interesting textural element as well.
This could be the easiest recipe I’ve ever posted at Eat.Drink.EXPERIENCE! So dead simple, and it lasts forever in your fridge… there’s no reason not to have this tasty condiment on hand at all times.
Disclaimer: I did NOT discover this technique… I’m simply quantifying it and posting it because I could not find proportions on line. I learned it by listening to the Cooking Issues Podcast where Dave Arnold mentions it frequently.
On to the recipe…
750g Vinegar (I like a 50-50 mix of champagne vinegar and rice wine vinegar)
12g Sugar (or to taste)
Toast mustard seeds in a dry pan (pressure cooker) until they become fragrant and begin to pop. Add vinegar and stir to ensure all seeds are covered. Seal pressure cooker and cook at high pressure (15psi) for 45 minutes. This is even easier if you have a Fagor Induction Burner… you can set a timer and precisely control the temperature digitally.
Run the sealed pressure cooker under cold water to remove pressure and open carefully. Strain off excess liquid, fold in sugar and store in refrigerator.
Boom! Done! I said it was easy, didn’t I?
Use as you would any whole grain mustard.