English Mustard From Scratch |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 144 |
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This recipe calls for brown and yellow mustard seed; however, it also requires some mustard powder. I would think that you can grind enough mustard seed to give you 1 cup of powder, using it as directed. Maybe a mix of brown and yellow depending on how sharp you prefer the mustard. Ingredients:
1 cup brown mustard seeds (brown seeds will produce sharp mustard) |
1/4 cup yellow mustard seeds (yellow produces mild mustard) |
1 cup dark beer |
1 1/4 cups white wine vinegar |
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes) |
1 teaspoon sugar |
1 teaspoon salt |
1 teaspoon allspice, ground |
1/4 teaspoon turmeric, ground |
1/4 teaspoon mace, ground |
Directions:
1. In a non-reactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
2. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until creamy, four to six minutes.
3. Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving.
4. Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.
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