THIS POTENT MUSTARD IS SIMILAR TO DIJON BUT WITH A SLIGHTLY FERMENTED FINISH. THE WHEY FERMENTS THE NATURAL SUGARS, CONVERTING THEM TO LACTIC ACID THAT GIVES THE TANGY FLAVOR. YOU’LL ACTUALLY BE ABLE TO SEE SOME BUBBLES ON THE SURFACE.
PREP: 10 MINUTES STAND: 26 HOURS CHILL: 3 DAYS MAKES: 1⅓ CUPS PHOTO
1. In a medium bowl combine the vinegar, yellow mustard seeds, brown mustard seeds, and salt. Cover and let stand at room temperature for 24 hours (the seeds will absorb some of the liquid).
2. Place mustard seed mixture, honey, garlic, and whey in a food processor. Cover and process for 1 to 2 minutes or until a thick chunky paste forms. Spoon into a clean 2-cup crock; cover tightly. Let stand at room temperature for 2 hours. Refrigerate for 3 days to blend flavors before serving. Store in the refrigerator for up to 2 months.
*TIP: For whey, place 6 ounces (¾ cup) plain yogurt in a fine-mesh sieve lined with 100-percent-cotton cheesecloth or a coffee filter (do not use Greek yogurt or yogurt that contains gelatin). Place the strainer over a small bowl. Cover and chill for 24 hours. The liquid that collects in the bowl is whey. Save the yogurt to serve as a dip or with desserts.
PER 1 TEASPOON: 12 cal., 1 g fat (0 g sat. fat), 0 mg chol., 35 mg sodium, 1 g carb., 0 g fiber, 0 g pro.
Although eating small amounts of fermented foods in pickles and condiments is mostly about flavor, there is some evidence that properly fermented foods may have some health benefits. The good bacteria found in fermented foods may promote better absorption of nutrients. And while there are many wild health claims being made in the blogosphere, even the Mayo Clinic asserts that fermented foods contain healthful bacteria that can help maintain normal gastrointestinal and immune system function.