Dill mustard is a popular flavor among cooks and can be purchased or made at home using dry mustard, liquid, and dill leaves or seeds. Other flavors such as horseradish, lemon, and garlic can be added. Mustard can be pungent or mild depending on the cooking technique.
Flavored mustards, such as garlic mustard, are popular with many cooks, and one of the most popular types is dill mustard. Fresh or dried dill leaves or seeds impart a pungent, slightly bitter flavor or a milder, milder flavor, depending on the cooking technique. Another flavor factor is the style of the mustard – mild Louisiana-style champagne-based or spicy. A person can purchase dill mustard from commercial producers or make them at home.
There are many recipes available for making mustard, including dill mustard. One of the simpler recipes uses commercially prepared mustard as a base. A cook can add finely chopped fresh or dried herb. Some of these simple recipes suggest adding a vegetable oil, such as olive or canola, for a smoother texture. Other cooks prefer to make dill mustard from scratch without using the pre-prepared mustard.
Typically, a mustard recipe calls for dry mustard, which is available at most markets in the spice aisle; liquid, such as vinegar, wine, or water; and an egg or two. Some recipes suggest letting the dry mustard and dill steep or age in the liquid for a few hours before cooking the mustard. This allows the dill to give the mustard a nice robust flavor. Experts warn that people need to refrigerate any homemade mustard to prevent the growth of bacteria.
The basic ratio of dry to liquid mustard is usually two parts liquid to four parts dry mustard, although individual recipes can vary this ratio slightly. The liquid can be alcohol-based, such as champagne, wine, or still beer, or an acid, such as vinegar. Recipes often call for a combination of vinegar and water. The vinegar can be white, cider or herbal vinegar. Some people soak dill leaves and seeds in vinegar before using it to make mustard.
Commercial cooks and producers often add other flavors to dill mustard. Popular adaptations are horseradish dill, lemon dill and garlic dill. Common uses for dill mustard include a spread for sandwiches and the base for sauces. Generally, these sauces include fish sauce for salmon; meat gravies such as a lamb gravy; and a dip, including salad, coleslaw, and potato gravy.
The flavor of mustard can be pungent or mild. Hot and spicy mustard is the result of using cold liquid. A milder, more delicate mustard requires boiled liquids. The hot liquid inhibits two chemicals, myrosin and sinigrin, that make mustard hot and pungent. Typically, Louisiana-style mustard is made cold-process, which gives it a piquancy. Another way cooks add spiciness to dill mustard is by adding horseradish.
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