Saturday 28 May 2011

Karen Solomon mustard

1 cup dry, ground yellow mustard
1 tsp. salt
1/2 cup red wine vinegar
1/2 cup brown sugar
1/4 cup common olive or vegetable oil (not a full-flavored olive oil)
2 Tbsp. fresh lemon juice
1/2 tsp. minced lemon zest
3 Tbsp. minced ginger
2 Tbsp. of cayenne
1 Tbsp. of wasabi powder

Combine all ingredients in a blender and whirl until thoroughly blended, 1-2 minutes, stopping midway to scrape down the sides. Pour into a jar with the date marked on the lid, and hide it in the pantry behind the stale saltines for two weeks.

Stir well and taste. The mixture should have thickened and lost its bitterness. If not, reshelve, and taste again next week. When this mustard cuts the mustard, refrigerate.

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