美式黄芥末酱
2
人做过这道菜
Sdsdsdsd
找了半天没找到这个菜谱，从国外扒下来贡献过来
用料
美式黄芥末酱的做法
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所有粉类倒进水里搅拌至充分均匀。低火加热，保持低火，且要经常搅动，直到变成很浓稠的酱状。需要大概半小时到45分钟。
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不要离火，加入醋，继续搅动直到变稠到期望的稠度。一般需要七到十五分钟。
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离火，冷却到室温，装瓶封严，可以在冰箱里保存三个月之久。刚做好芥末酱应该味道很酸爽……会随时间变得温和很多。
小贴士
评论里有不少朋友担心会苦，事实上外网去除芥末苦味也是个热门话题……这个方子刚做出来也确实又酸又苦，外网大多数的建议都是放一阵子，有人说至少24小时，有人说两星期的，感觉在冰箱里多放一阵子再试试总归没错。如果用芥末籽，也有一个中西厨师都提到的办法，就是先用凉水把芥末籽浸泡24个小时再粉碎，可以去除很多苦味的物质，不过这个我也没试过，试过的可以分享下。
另外除了芥末之外的香料是比较灵活的，上述配方是比较流行的一种，比如宜家的黄芥末就放了不少中式调料，不想要黄颜色姜黄粉应该也不是必须的。
长时间加热是为了让芥末酱味道不冲。基本上温度越高，芥末越不冲。美式芥末我感觉是没有冲味的。
另外用黄芥末酱和蜂蜜1:1调和就是蜂蜜芥末酱，这个我没试过，感觉蜂蜜可能放太多了，毕竟老美的口味那是有名的重口，大家要做的话可以逐渐添加蜂蜜。
菜谱中的计量方式不是克，大家实验的时候可以百度……基本上杯应该是227ml的杯，1茶匙大概是4克。
原文：
1 cup cold water
3/4 cup yellow dry mustard
3/4 teaspoon coarse sea salt or kosher salt
1/2 teaspoon ground turmeric
1 teaspoon garlic purée, or 1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/2 cup white distilled vinegar
Directions
Place the water, dry mustard, salt, turmeric, garlic, and paprika in a small nonreactive saucepan and whisk until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes.
☞ Tester tip: You’re definitely going to want to do this in a well-ventilated kitchen. As in windows flung open and exhaust fan on high. Trust us.
Whisk the vinegar into the mustard mixture and continue to cook until it’s thickened to the desired consistency—you know, the usual prepared mustard consistency—which can take anywhere from 7 to 15 minutes.
Let the mustard cool to room temperature. Transfer the mustard to an airtight container, cover, and refrigerate for up to 3 months. The mustard will be quite pungent the first few days or even weeks, but will mellow with time.
另外除了芥末之外的香料是比较灵活的，上述配方是比较流行的一种，比如宜家的黄芥末就放了不少中式调料，不想要黄颜色姜黄粉应该也不是必须的。
长时间加热是为了让芥末酱味道不冲。基本上温度越高，芥末越不冲。美式芥末我感觉是没有冲味的。
另外用黄芥末酱和蜂蜜1:1调和就是蜂蜜芥末酱，这个我没试过，感觉蜂蜜可能放太多了，毕竟老美的口味那是有名的重口，大家要做的话可以逐渐添加蜂蜜。
菜谱中的计量方式不是克，大家实验的时候可以百度……基本上杯应该是227ml的杯，1茶匙大概是4克。
原文：
1 cup cold water
3/4 cup yellow dry mustard
3/4 teaspoon coarse sea salt or kosher salt
1/2 teaspoon ground turmeric
1 teaspoon garlic purée, or 1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/2 cup white distilled vinegar
Directions
Place the water, dry mustard, salt, turmeric, garlic, and paprika in a small nonreactive saucepan and whisk until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes.
☞ Tester tip: You’re definitely going to want to do this in a well-ventilated kitchen. As in windows flung open and exhaust fan on high. Trust us.
Whisk the vinegar into the mustard mixture and continue to cook until it’s thickened to the desired consistency—you know, the usual prepared mustard consistency—which can take anywhere from 7 to 15 minutes.
Let the mustard cool to room temperature. Transfer the mustard to an airtight container, cover, and refrigerate for up to 3 months. The mustard will be quite pungent the first few days or even weeks, but will mellow with time.
