At the 1st instance, I must thank Cathryn Grace for sharing this wonderful and useful recipe. I was wanting to prepare this condiment and when came across Cathryn’s Blog I got the solution to my desire. It is explained so nicely with dos and don’ts. I visited Kris Bordessa’s Recipe also, from where Cathryn was inspired. I mixed and matched both the methods and the ingredients as per my choice, and did it.
If use it rightly, can take any dish to another level. My family is big fan of this condiment. I use it as spread (light) on my sandwiches, Salads, marinate, dip. When mixed with Meyo or hung curd,, it tastes awesome.
In the month of May I was in France and it is the flowering season there. While on highway, from Paris to Switzerland, I came across few Mustard fields. The flowers were bright yellow and beside the deep green fields, it was brighter. I thought of the famous Dijon mustard of France. Actually, there itself I had decided to study this recipe and try my hands on it when back home.
Actually in Bengali family, use of mustard paste is not a new thing. Freshly grounded mustard paste is used in regular Bengali dishes from Veg to Non veg . Whole mustard is called Shorshe. Similar kind of mustard based condiment Kasundi, is being made in Bengal from Centuries. Grannies of every Bengali household knew the secret recipe and how to preserve it for years without using any preservatives. These days it has become a popular condiment. Thanks to contemporary culinary experts The condiment which was once seen only in Bengali kitchen, now has made its place in Five Star Hotels. However, other than mustard, all other ingredients used in Kasundi and Dijon mustard are different.
I am sharing the recipe for Home style Mustard paste.
- Yellow mustard – ½ cup
- Black Mustard – ½ cup
- Apple cidar vinegar – ½ cup
- White wine – ½ cup
- Kosher salt- 1 tspn(optional)
- Turmeric- ½ tspn(Optional)
- Olive oil 2 tblspn.
- Glass Jar with tight lid.
Wash the mustard in water. Strain it and dry it. In a Glass Jar put the mustard seeds. Pour the vinegar and the wine.
Put the lid and keep it for 3-4 days for soaking. After 4 days you will find the mustard has absorbed most of the liquid.
After 4 days make paste of these seeds in a food processor or in a wet grinder.
Transfer it in the glass jar. Put the lid and keep it in fridge for 24 hrs. before use.
You can store it in fridge for long.
Note: I like the yellow colour of mustard paste. I have added turmeric powder and olive oil in it before refrigerating it for 24 hrs.