It’s the beginning of February – the Seahawks have won the Superbowl and that Puxatawney Phil has seen his shadow, promising six more weeks of winter. One other thing that signals the beginning of February – it’s Secret Recipe Club time!
This month’s assignment was a fun one. My top secret assignment was PolaM from An Italian Cooking In The Midwest. Her blog is fascinating – she’s a wealth of info when it comes to Italian recipes, she’s studying for a PhD and I just love how she dives right in when it comes to recipes. The girl has some serious bread making skills!
I had the worst time choosing recipes to feature – there were so many fabulous ones that I had a hard time picking just one. Between Petronilla’s Apple Cake, an Irish Whiskey Cake that is after my own heart, Raisin and Oregano Bread Rolls, and her Lemon Marmalade, how could I pick just one? However, when I saw that she had a recipe for Rustic Balsamic Mustard, I knew that was it.
I have a silly story – I have always been a mustard gal. Since I was young, if you gave me a choice of ketchup or mustard, I would go with mustard, hands down. I even horrify my buddies when I order a cheesesteak because I always ask for mustard “wit”. There’s something about that savory spicy spread that I just love. When I was in 3rd or 4th grade, my parents had a rule – after school, I could not use the stove and if I wanted to make a snack, I had to get creative. Well – there was always crackers and mustard available and, yes, I did love crackers (or pretzels if they were in the pantry), drizzled with a touch of mustard. I know, you are going “Aly what is WRONG with you” but like I said – it’s been a love of mine since I was young (along with Baileys – but we won’t talk about my sneaking that out of the fridge will we).
Anywhoo – this mustard was so simple to whip up. A few ingredients, a bit of soaking in a balsamic sauce and a whir in the mini food processor and *viola* you have a spicy condiment that is begging for a fabulous Philly pretzel to serve with. Sadly, my yellow mustard seeds were well past their prime so I went with some ground mustard and a blackish/brown mustard seed. The darker the seed, the spicier the mustard will be.
This recipe is a tried and true in my household – sweet, savory, spicy and a bit of sass – that’s the perfect mustard!
Onto the recipe:
Gather the ingredients
Adding the ground mustard to the balsamic mixture
Time to soak the mustard seeds
- ¼ cup of water
- 2 tablespoons of balsamic vinegar
- ½ teaspoon of salt
- 1½ teaspoons of sugar
- 1 tablespoon of brown mustard seeds
- 2 tablespoons + 1 teaspoon of ground yellow mustard
- Dissolve the salt and sugar in the mixture of water and balsamic vinegar in a glass container.
- Whisk in the ground mustard until fully combined.
- Add the brown mustard seeds and soak in the mixture for about an hour and a half.
- Transfer the mixture to a small food processor or blender and blend together. There will still be some seeds visible but that's okay - it's "rustic". If it's too thick, feel free to whisk in a bit more water.
- Let stand at room temperature for an hour or so until it mellows a bit and enjoy!
Many thanks to PolaM and the gals at the Secret Recipe Club for such a fun assignment! Now – let’s see what the other Secret Recipe Club members made, shall we?
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