To make the best sort of Mustard is a traditional Stuart recipe for a classic condiment of mustard powder blended to a paste with vinegar and seasoned with black pepper, shallot and sugar. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make the best sort of Mustard.
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Original Recipe
To make the best sort of Mustard (from Hannah Woolley's Queen-like Closet 1670)
290. To make the best ſort of Muſtard.
Dry your Seed very well, then beat it by little and little at a time in a Mortar, and ſift it, then put the Powder into a Gally-pot, and wet it with Vinegar very well, then put in a whole Onion, pilled but not cut, a little Pepper beaten, a little Salt, and a lump of ſtone Sugar.
Modern Redaction
Ingredients:
50g ground mustard
white wine vinegar to moisten (about 60ml)
1 shallot, peeled
1/2 tsp freshly-ground black pepper
1/2 tsp sea salt
1 lump of raw, crystallized, cane sugar
Method:
Sift the mustard powder into a bowl. Slowly work in the vinegar until you have a stiff but stirable paste (think somewhat thicker than double cream). Turn this into a jar and work in the black pepper and salt. Submerge the shallot and sugar in the mustard powder, seal the jar with a lid and set aside to mature for 1 week before use.
