Saturday, November 26, 2011

Savoury Sunday, Lemon Sage Wine Mustard

     Another gift giving, canning recipe. This is a new recipe for me, tested out on my Thanksgiving guests in October. It has all of the things I love about making my own canned products at home. Unique, delicious and infinitely versatile. Although I didn't follow all of the directions for making this to a tee, it worked out beautifully. Bright citrus, musky sage all surrounded by tangy mustard.

Lemon-Sage Wine Mustard
1 bunch of fresh sage, enough for 1/3 cup and 1/2 cup chopped
3/4 cup dry white wine
3/4 cup yellow mustard seeds
1 cup white wine vinegar
1/2 cup liquid honey
1/4 teaspoon salt
Grated zest and juice of two large lemons

Finely chop enough sage to measure 1/3 cup and set aside.
Coarsely chop 1/2 cup of sage leaves and stems.
In a small saucepan combine coarse sage and white wine.
Bring to a boil over medium heat, pressing sage to release the oils.
Remove from heat, cover tightly and let steep for 5 minutes.
Strain to remove solids.
Add mustard seeds to liquid and let stand at room temperature about 2 hours, until most of the liquid is absorbed. (I forgot and ended up soaking the seeds overnight, it was still fine)
Prepare 5 125ml/1/2 cup canning jars as per manufacturer's instructions.
In a blender or food processor, combine mustard seeds with white wine vinegar and blend until desired consistency. (I kept mine very grainy)
Transfer to a small sauce pan and add remaining ingredients, lemon zest and juice, honey, salt and finely chopped sage.
Bring to a boil, stirring constantly, reduce heat and simmer until reduced by about a third, roughly 20 minutes. Stir often to prevent scorching.
Remove from heat and ladle into prepared jars.
Process in a boiling water bath for ten minutes.
Remove from canner and let cool.
Check seals and refrigerate any unsealed jars.

     If you know anyone who loves gourmet mustard, this is the gift recipe for you. I couldn't help wondering what it would be like to pair, lemon with thyme, oregano or savoury, orange with rosemary or lime with cilantro or just the lemon and honey alone. I think all would give excellent results.

     It looks far more complicated to make than it is. This was a very forgiving recipe. I wondered how the longer soaking time affected the taste? It didn't seem to make any difference, this was one of the best mustards I have tasted.

     However you decide to make it, this recipe from Bernardin's Complete Book of Home Preserving is definitely worth the effort. Enjoy.

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