Relish Mustards for all the flavorful reasons

Lucky us that someone created mustards. It is a condiment that complements any number fish, fowl, meats and vegetables. It is particularly toothsome with pork. Really, what would a hot dog or brat be without a slathering of mustard?

The world seems to love mustard. Wisconsin’s Mt. Horeb has a Mustard Museum with more than 5,000 jars of mustard from 60 countries. Of course there is the plain old stuff, but obviously, there is no reason to stop at simplicity.

You can even create your own mustard using the following recipes as guidelines. These are not bottled so they will need to be refrigerated.

These recipes were inspired and adapted from a wonderful book of almost 30 years ago, “Better Than Store-Bought” by Helen Witty and Elizabeth Schneider (Harper & Row publishers).

From your mustard or ones you buy, you create other concoctions. I did. It’s great to have on – what would you guess? – hot dogs!

Judy’s Hot Dog Relish

2 tbsp. yellow prepared mustard

3 tbsp. chopped red onion

3 tbsp. sweet pickle relish

Mix ingredients and use as desired. Or, refrigerate until using. Makes ½ cup.

Those who grow tarragon will be doubly pleased with a mustard made with their own tarragon that has been picked and dried. Tarragon mustard tastes good with pork, chicken, zucchini, carrots and broccoli.

Tarragon Mustard

½ cup mustard seeds

½ cup dry white wine or dry white vermouth

2/3 cup white wine vinegar

4 tsp. dried tarragon

2/3 cup water

¼ tsp. ground black pepper

¼ tsp. ground allspice

4 tsp. honey

3 tsp. coarse (kosher) salt

Combine the mustard seeds, white wine or vermouth, vinegar and half of the tarragon in a dish and let stand for 3 hours or longer.

Pour the mixture into the container of a food processor or blender. Add the water, pepper, allspice, honey and salt and white to a fairly fine puree.

Scrape the mustard into the upper part of a double boiler; stir over simmering water for about 10 minutes or until the mustard is thickened but somewhat more liquid than prepared mustard.

Cool. Add the remaining tarragon, scrape the mustard into two jars and cap each jar. Refrigerated, the mustard will keep indefinitely. Makes 1 ½ to 2 cups.

A sweet mustard works well in menus that feature sauerkraut, boiled potatoes, turnips, parsnips, ham or smoked pork.

Sweet German-style Mustard

½ cup whole mustard seeds

½ cup dry mustard

1 cup hot water

2 cups cider vinegar

½ cup cold water

1 small onion, sliced

¼ cup dark brown sugar

1 tbsp. kosher salt

3 cloves garlic, peeled and cut into quarters

½ tsp. each ground cinnamon, ground allspice, dill seeds and dried tarragon, crumbled

1/8 tsp. ground cloves

1/3 cup light corn syrup

Soak together mustard seeds, dry mustard, hot water and l cup of cider vinegar for at least 3 hours.

At least 1 hour before you want to finish making the mustard, combine remaining vinegar, cold water, onion, brown sugar, salt, garlic, cinnamon, allspice, dill seeds, crumbled tarragon and cloves. Bring to a boil, boil for 1 minute, then cover and let stand for 1 hour.

Scrape the soaked mustard mixture into the container of a blender or a food processor. Using a fine strainer, strain the spice infusion into the food processor container, pressing on the solids in the strainer to extract all possible flavors. Process the mustard, covered, until the consistency of coarse puree with discernible graininess.

Pour the mustard into the top of a double boiler set over simmering water and cook for 10 minutes, stirring often, until the mixture has thickened (it will thicken further as it cools).

Remove from heat, add the corn syrup and pour into jars. Let cool in jars. Put lids onto jars and store in refrigerator. Makes 3 cups.

This mustard is especially nice with boiled beef or thinly sliced grilled flank steak.

Red Wine Flavored

Coarse-Ground Mustard

½ cup mustard seeds

½ cup red wine

2/3 cup red wine vinegar

½ cup water

½ tsp. ground allspice

1 tsp. honey

1 tsp. minced garlic

1 tbsp. kosher salt

2 bay leaves, crumbled

Combine the mustard seeds, red wine and red wine vinegar in a small bowl and let stand for a minimum of 3 hours.

Put the mixture in the container of a food processor or a blender and add the water, allspice, honey, pepper, garlic, salt and bay leaves. Blend to a fairly coarse texture.

Scrape into the upper part of a double boiler. Stir over simmering water or 5 to10 minutes, or until the mustard has thickened somewhat but is not as thick as prepared mustard. Scrape the mustard into jars and let cool. After mustard has cooled, put on jar caps and refrigerate. Makes 1 ½ to 2 cups.

Chicken is one of the best flavor mates for this green peppercorn mustard.

Green Peppercorn Mustard

3 tbsp. mustard seeds

1/3 cup mustard

½ cup hot water

½ cup white wine vinegar

½ cup dry white wine or dry white vermouth

Pinch of ground cinnamon

½ tsp. dried tarragon, crumbled

½ tsp. dill seed

2 tsp. kosher salt

Pinch of ground cloves

1 tsp. honey

1 tbsp. green peppercorns (drained; water-packed or freeze-dried; more if desired)

Combine the mustard seeds, dry mustard, water and vinegar in a bowl and let stand for at least 3 hours.

In a small saucepan, bring to a boil the wine or vermouth, cinnamon, tarragon, dill seed salt and cloves. Strain into the mustard mixture and stir. Add the honey and green peppercorns.

Scrape into a food processor and blend to a puree.

Transfer to the top of a double boiler over simmering water. Cook for about 10 minutes, stirring often. (The mixture should be a bit softer then finished mustard, as it will thicken as it cools.) Crush a few more peppercorns slightly and add, if you like the texture and a little more bite.

Scrape into a jar, cool and refrigerate. Makes 1 cup.