Sept. 21, 2011
Do you take condiments for granted? Ketchup, mustard and mayonnaise are readily available at the grocery store. But how about making your own? Chef Matt Marcus from the Eatsie Boys food truck, shows radio talk show host Cleverley Stone how to make a homemade chardonnay and herb mustard. It’s not difficult and you will really be able to tell the difference from store-bought varieties. An added plus is that homemade condiments are free from chemical additives. Chef Marcus also shows how to make one of their best selling sandwiches: Frank the Pretzel – with his father’s homemade chicken poblano sausage, sauteed onions, Grateful Bread wholegrain chardonnay mustard on a slow dough pretzel bun.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
The Grateful Bread’s Herb Mustard (Makes 1 cup)
* 1/4 Cup mustard seeds; slightly crushed
* 1/4 Cup chardonnay vinegar
* 1/3 Cup chardonnay
* 1 Tablespoon honey
* 1/2 teaspoon salt
* 1 Teaspoon dried thyme
* 3 large egg yolks (We use Hatterman Farms Eggs in this preparation.)
1. Place mustard seeds, vinegar, wine, honey, salt and thyme in the
top of double boiler and stir together. Allow mixture to stand at room
temperature for about 1.5 hours.
2. Beat the egg yolks into the mustard mixture and cook over simmering water,
stirring constantly until it reaches a temperature of 170 degrees. Pour into jar
and refrigerate until ready to use.