Parts of West Africa that were colonized by the French have a near universal use of French-style condiments like mayonnaise and mustard. After one taste of this sharp, spicy homemade version, you'll find that it's worth the time to make your own. You can grind it by hand with a mortar and pestle to get a nice chunky texture, or make it in a blender being careful to use a low speed so you don't crush the seeds. From "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa."
SERVES 20 , 2 cups
- 1 cup ruby port
- 1/4 cup red wine vinegar
- 1 1/2 cups mustard seeds
- 2 shallots, thinly sliced
- 3 garlic cloves, peeled
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 tablespoon mustard oil
- 1/2 cup water (more if needed)
- 3 tablespoons olive oil
- 2 tablespoons chopped tarragon
Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally.
Remove from the heat and set aside to cool. T
Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended.
Transfer to a bowl and stir in the tarragon.
Store in a tightly-covered container in the refrigerator for up to one week.