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Author Topic: Mustard recipe  (Read 1244 times)

Offline Steve

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Mustard recipe
« on: June 29, 2010, 11:00:41 AM »
No idea where this is from, but since I recently inherited a food processor, I had to give it a try:

Brown Mustard - Makes 3 1/2 cups

12 oz. (355 ml.) strong beer
1 1/2 cup (360 ml.) brown mustard seed
1 cup (240 ml.) red wine vinegar
1 tablespoon (15 ml.) kosher salt
1 teaspoon (5 ml.) fresh ground black pepper
1/4 teaspoon (1.25 ml.) ground cinnamon
1/4 teaspoon (1.25 ml.) ground cloves
1/4 teaspoon (1.25 ml.) freshly ground nutmeg
1/4 teaspoon (1.25 ml.) ground allspice

Mix ingredients, cover with plastci wrap, and leave it on the counter for three days.  Pop it in the food processor and buzz those mustard seeds to bits.  This will thicken it dramatically.  Pour in jars, and it will keep about 6 months.

Offline Karin

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Re: Mustard recipe
« Reply #1 on: July 11, 2010, 10:47:34 PM »
I make my own mustard for X-mas using a "mustard ball"

You put it together with the mustardseeds in a big bown, put it in your lap and roll the ball using a leg.
After a while you add liquid and finally spices, something sweet and what you like

This is typical for the south of sweden

Offline Natashya KitchenPuppies

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Re: Mustard recipe
« Reply #2 on: August 17, 2010, 02:02:43 PM »
Steve - I am on day two of the mustard - can't wait to taste it!  :dance:

Offline Steve

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Re: Mustard recipe
« Reply #3 on: August 17, 2010, 02:14:49 PM »
It has some real Zing to it...   

I did not expect to like it, but I did, and my wife's great aunt and I nearly polished off a jar by ourselves!

One more gift from Demeter!  I found the recipe, sent it to her, and like magic, it appeared!

I think that using the food processor at the last step was the really fun part - it went from a brew with lots of seeds to a thick mustard.  Very cool.

Be sure to let me know what you think.