MISCELLANEOUS - FIG MUSTARD

MISCELLANEOUS - FIG MUSTARD
MISCELLANEOUS - FIG MUSTARD

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    Tablespoons Brown Mustard Seeds FIG MUSTARD

  • 1 1/2

    Tablespoons Yellow Mustard Seeds

  • 1/2

    Teaspoon Kosher Salt

  • 1/4

    Cup Mustard Powder (not Coleman’s)

  • 1 1/2

    Tablespoons Cider Vinegar

  • 1/4

    Cup Tawny Port

  • 3

    Tablespoons Chilled Fig Simple Syrup (recipe below

Directions

Grind the mustard seeds in a spice or coffee grinder for a few seconds, or in a mortar and pestle. You should leave them pretty chunky (near whole) because you want this to be a grainy mustard…but you could grind them to whatever consistency you like. Pour the ground mustard seeds into a bowl and add the salt and mustard powder. Add in the vinegar, port and simple syrup and stir well. Once everything is thoroughly mixed, pour everything into a glass jar (with a lid) and refrigerate. Wait at least 12 hours before using. Mustard made this way will last several months if refrigerated in a sealed jar. Quick notes This recipe makes 1/2 – 3/4 cups of mustard. To make the fig simple syrup: 4 Fresh Figs 1/2 Cup Granulated Sugar 1/2 Cup Water Add figs, sugar and water to a small saucepan. Over medium high heat, stir until sugar dissolves. Continue cooking a few minutes longer until figs become very soft. Mash the figs into the syrup and keep stirring. Once the figs are well mashed and fully incorporated into the mixture, remove from heat. Pour contents of saucepan through a strainer and remove the large bits of fig. The syrup that’s left is the fig simple syrup. You can use the fig bits in oatmeal, ice cream or just eat them. You will have syrup left over after making the mustard.

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