BreezyCooking
Washing Up
While I haven't yet checked for this at my nearest ethnic market, does anyone here purchase it - & have a brand they can recommend - or make it themselves?
BreezyCooking said:While I haven't yet checked for this at my nearest ethnic market, does anyone here purchase it - & have a brand they can recommend - or make it themselves?
ironchef said:You can make it yourself. Grapeseed oil makes the best medium because of it's neutral flavor and color, although canola or extra-light olive oil will work well too. Depending on what kind of flavor you want, you can use a dry mustard like Colmans, or use toasted and ground mustard seeds. Use about 1/2 cup of powder for every 1 cup of oil for a nice, intense flavor. Use more oil or less powder if you want a more subtle flavor. Heat the oil to about 170 degrees, then remove from the heat, add the mustard and let steep for 20 minutes to extract the flavors. Strain and keep in the fridge for up to two weeks.
cliveb said:I don't know if that's correct or not, because I haven't tasted yours, ironchef, but Mustard Oil is used extensively in Indian food. I've tried to make my own and it doesn't even come close to the original.