Herbal Mustards and Butters
At our April meeting, Diann Meztkow gave us a lesson on making herbal mustards and butters. Here are Diann’s instructions.
When making mustards, use glass or stainless steel bowls/spoons, as aluminum will react with the preservative. The preservatives used are white or red wine vinegar, apple cider vinegar, Bordeaux, or vermouth – the dryer the better.
Once mustard seeds are crushed, the volatile oils are released and at their peak. Refrigeration retards pungency of the seeds. If mustard is too “hot” when made, leave it out on a shelf out of the sun for a maximum of two weeks then refrigerate. Taste to test the heat after one week.
Your prepared mustard has not “gone bad” if it becomes dried out. It can be restored by adding a little of your preservative and mixing until smooth.
Use less dried herb than fresh herb (usually half as much). When herbs dry, they become stronger in flavor, unless they are old. Dried herbs should be discarded after one year. When using fresh herbs don’t forget to spray them to clean the day before to ensure they are thoroughly dry. As with everything else in preparing foods, use the amount of herbs to your own taste preference.
Basic Herbal Mustard
1 C Dijon style mustard
1 tablespoon of herb(s)
1 tablespoon preservative (vinegar, wine or vermouth)
Mix herb(s) and preservative in a bowl and let stand for 20 minutes, or until the preservative is absorbed. Gradually add the mustard. Stir to mix. Return to the jar and store in the refrigerator.
Honey Dijon Mustard
Add ½ C honey to homemade or store bought Dijon mustard.
Combine and transfer to a jar. Store in the refrigerator.
Three Herb Mustard
1 C Dijon mustard
¼ C fresh parsley (or 2 tablespoons of dry)
¼ C fresh tarragon (or 2 tablespoons of dry)
¼ C dill weed (or 2 tablespoons of dry)
¼ C fresh tarragon (or 2 tablespoons of dry)
¼ C dill weed (or 2 tablespoons of dry)
1 tablespoon of preservative of choice
Add herbs the preservative. If using fresh herbs, chop very fine. Blend with the mustard, transfer to a jar and store in the refrigerator.
Basic Homemade Dijon Style Mustard
2 C dry white wine
3 tablespoons honey
1 large onion, chopped
1 tablespoon olive oil
3 cloves garlic (through press)
2 teaspoons salt
1C dry mustard seed (4 ounces) or grind with mortar/pestle to a powder
3 tablespoons honey
1 large onion, chopped
1 tablespoon olive oil
3 cloves garlic (through press)
2 teaspoons salt
1C dry mustard seed (4 ounces) or grind with mortar/pestle to a powder
Combine wine, onion, garlic in a saucepan – bring to a boil.
Turn down heat and simmer for 5 minutes.
Let mixture cool, strain and reserve liquid and discard garlic and onion.
Add liquid to dry mustard, stirring constantly until mixture is smooth.
Add honey, oil, and salt to the mustard mixture. Return all to saucepan, heat slowly until mixture steams, stirring constantly (mixture gets thicker now).
Allow mixture to cool completely. Once cooled, place the mustard in a jar, and store in the refrigerator.
Turn down heat and simmer for 5 minutes.
Let mixture cool, strain and reserve liquid and discard garlic and onion.
Add liquid to dry mustard, stirring constantly until mixture is smooth.
Add honey, oil, and salt to the mustard mixture. Return all to saucepan, heat slowly until mixture steams, stirring constantly (mixture gets thicker now).
Allow mixture to cool completely. Once cooled, place the mustard in a jar, and store in the refrigerator.
Taste for pungency. If mixture tastes too “hot,” leave out on a shelf for 1 – 2 weeks before placing it in the refrigerator.
Herbal Butter
Soften butter to room temperature. If using fresh herbs, chop them very fine.
½ C (1 stick) butter
2 tablespoons of dry herb(s) or 4 tablespoons of fresh herb(s)
2 tablespoons of dry herb(s) or 4 tablespoons of fresh herb(s)
Mix butter and herbs until combined.
Place mixture on a piece of wax paper or parchment, and form into one inch wide by 4 inch long length. Roll up the wax paper around the butter to form a log and twist the ends shut. Store this in the refrigerator to harden. (Butter can also be placed into butter molds, cooled in the fridge, and used at a special occasion.)
Place mixture on a piece of wax paper or parchment, and form into one inch wide by 4 inch long length. Roll up the wax paper around the butter to form a log and twist the ends shut. Store this in the refrigerator to harden. (Butter can also be placed into butter molds, cooled in the fridge, and used at a special occasion.)
Dill Butter
½ C Butter (1 stick)
2 tablespoons dried dill weed (or 4 tablespoons fresh)
2 tablespoons dried dill weed (or 4 tablespoons fresh)
Combine ingredients, form into a log and store in the refrigerator.
Lemon/Parsley Butter
½ C Butter (1 stick)
½ teaspoon lemon juice
1 tablespoon parsley
1 teaspoon chives
½ teaspoon lemon juice
1 tablespoon parsley
1 teaspoon chives
Combine all ingredients, form into log and store in the refrigerator.
Garlic Butter
½ C Butter (1 stick)
2 Cloves garlic
¼ teaspoon horseradish
¼ teaspoon Dijon mustard
Optional – tablespoon chopped parsley
2 Cloves garlic
¼ teaspoon horseradish
¼ teaspoon Dijon mustard
Optional – tablespoon chopped parsley
Peel and drop garlic in boiling water for 3 minutes to soften (or bake garlic). Mash softened garlic in small bowl until creamy. Mix with other ingredients, form into a log and store in the refrigerator until ready to use.
Herbal butters make a nice sauce and are good on fish, chicken, and vegetables. Suggestions include using the garlic butter to make garlic bread, shrimp scampi, linguini with clam sauce, or linguini with garlic.
ENJOY!
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