2 tablespoons (3/4 ounce) brown mustard seeds
About 3/4 cup (2 1/2 ounces) mustard powder
1 cup verjus or Champagne vinegar
1 1/2 teaspoons kosher salt
1/3 cup honey
2 egg yolks
1/4 cup plus 2 tablespoons chopped fresh fines herbs (a mixture of parsley, chives, tarragon and chervil)
1. Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the verjuice. Set aside, covered (but not sealed airtight), for 24 hours.
2. Place the mixture in a food processor along with the salt and honey and process for 1 to 2 minutes until the seeds are coarsely ground.
3. Place the mixture in a large metal bowl, and whisk in the eggs and egg yolks. Place the bowl over a large pot of simmering water and whisk the mustard base until it thickens, 6 to 8 minutes. Remove from heat and whisk in the chopped herbs. Taste and adjust the seasoning and flavoring as desired. This makes about 1 3/4 cups mustard, which will keep for up to 1 week, refrigerated (the flavor may be a bit strong at first but will mellow as it sits).
Each tablespoon: 42 calories; 2 grams protein; 5 grams carbohydrates; 0 fiber; 2 grams fat; 0 saturated fat; 26 mg cholesterol; 3 grams sugar; 67 mg sodium.
Reprinted from The L.A. Times by Noelle Carter. Reprinted with permission.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.