Cold-Smoked Mustard
Medium-hot Dijon mustard is transformed into a unique condiment paste through cold smoking with hickory wood. Smoking gives the mustard a rustic depth, making it the perfect companion for sausages, sandwiches, and as an ingredient in BBQ sauces. Low temperatures preserve the texture and heat of the mustard completely.
Ingredients(for 1 kg)
Instructions
Mustard Preparation
10 minutesMix the mustard with apple cider vinegar and sea salt until smooth. Spread the mixture into a shallow glass dish or ceramic form to create an even layer of approx. 1 cm. Smooth the surface with the back of a spoon.
Cold Smoking
3-5 hoursUse hickory wood chips in the cold smoke generator. Smoke the mustard at a maximum of 25 °C for 3-5 hours. Gently stir the surface every hour to expose fresh, unsmoked layers. Crust formation on the surface is normal and desirable.
Finishing and Bottling
24 hoursStir the smoked mustard thoroughly until a homogeneous paste is formed. If necessary, adjust consistency with a teaspoon of apple cider vinegar. Fill into clean screw-top jars and let rest in the refrigerator for at least 24 hours. Keeps refrigerated for up to 4 weeks.
Pro Tip
Refine the smoked mustard with a little honey, fresh thyme, or horseradish. For a more intense smoke flavor, extend the smoking time to 6-8 hours and stir the mustard several times. Smoked mustard also works excellently as a marinade for chicken breast.
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