- 50 g of English mustard powder
- 1 tablespoon of running honey
- 3 tablespoons of honey vinegar (can be substituted with apple cider vinegar)
- 3 pinches of salt
- 50 g of shelled walnuts
Sunday, October 30, 2011
Mustard is a seed, a spice, a spread, a sauce and perhaps even a state of mind. And much like the infamous parable of the mustard seed, mustard is a simple ingredient that no matter what form it takes it serves as a fundamental element in a host of food offerings, perhaps even boundless and limitless in its ability to enhance. The past week included a number of mustard encounters. Currently thinking about the "single dog" I devoured at Street Meet American Take Out and Tavern, a local restaurant offering a cornucopia of dog options reminiscent of early century street vendors...no dog is complete without mustard and relish from my point of view. Then, local foodie favorite Ervena Faulkner brought us a hot mustard sauce recipe ~ complete with a slowcountry virtue attached that insisted no sauce should be hurried. That the long, slow cooking of it (sauce) gives the mellowness of flavor that is desired. While Ervena's celery and olive sauce recipe piqued my interest in the same article, it was her hot mustard sauce that I recreated in the kitchen with thoughts of holiday entertaining to come. The kind of entertaining where ham and cocktail sausages would most certainly be served. Then Juls Kitchen created the opportunity to think beyond preparing mustard for immediate consumption and suggested we gift it instead. Humble, homemade, jarred and wrapped this holiday season for the pure enjoyment of our loved ones...