GOLDEN VALLEY, Minn.-- Located in the Lowry Hill neighborhood of Minneapolis, Rye Delicatessen features traditional, made-from-scratch deli fare with a Minnesota flair. This morning, Chef Ted Jude dropped by our kitchen to show us how to make their signature spicy mustard.
For more information about Rye Deli, visit ryedeli.com.
Rye Spicy Mustard
1/4 cup yellow mustard seed
2 Tbsp. black or brown mustard seed, heaping
1/4 cup dry mustard powder
Combine mustard seeds and dry mustard in a small non-reactive bowl.
1/2 cup water
1 1/2 cups cider vinegar
1 small onion chopped (about 1 cup)
2 Tbsp. firmly packed brown sugar
1 1/2 tsp. Kosher Salt
2 garlic gloves, minced or pressed
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. dried tarragon leaves
1/8 tsp. turmeric
Combine the remaining ingredients in a 1- to 2-quart stainless steel or nonreactive saucepan. Simmer, uncovered, on medium heat until reduced by half. About 10-15 minutes.
Pour the liquid mixture into the dry mustard mixture. Let the entire mix stand covered at room temperature for 24 hours. Add additional vinegar if necessary in order to maintain enough liquid to keep the seeds covered.
Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days in the refrigerator before using.
Makes about 1 1/2 -2 cups.
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