Here is a condiment that I just cannot live without. You can add a dollop to curries or use it as you might any prepared mustard. It perks up hot dogs, my husband smears it on bacon and ham, it goes with roast beef, and it is a lovely, pungent addition to sandwiches. We always keep a jar in the refrigerator. Try smearing it on fresh pineapple slices to serve with a curry meal or a ham or pork roast (see next recipe), or use it to make Vegetable Pickle (see page 258).
Recipe information
Yield
makes 1 cup
Ingredients
Preparation
Mix the mustard seeds, garlic, ginger, and vinegar together in a bowl. Cover and leave overnight. Empty the contents of the bowl into a blender and blend until you have a paste. If the blender is sluggish or the paste too thick, add another 2–3 teaspoons of vinegar. The density of the paste should be that of Dijon mustard. Add the cayenne, salt, turmeric, and sugar. Whir once to mix and taste for balance of seasonings. Put in a jar and leave, unrefrigerated, for 3 days to mellow. The paste may now be refrigerated and used as is or to make pickles and relishes.
