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11:25 am
February 10, 2009
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I just found some brown mustard seeds at a nearby grocery store that carries some bulk items and also bulk spices (which is an awesome bargain BTW). Even when it says spices are $22 a pound (or whatever) that still is much less expensive than $5 for two ounces in those tiny jars! Plus they're much fresher in most cases.
So anyway, I'm going to try making some mustard today and was wondering if anyone else had done this. I love pungent flavorful spicy mustard. I like HOT mustard sometimes, but usually spicy is confused with hot and I don't like it so hot that you can't enjoy the flavor, so I like it spicy and tasty.
Maybe I'll make some crackers too!!! hmmmm…. I have some nice sharp cheese in the fridge, home made crackers, some mustard… though by all I've read it needs to age a few days or even at least a week.
Just wondering if anyone else has made mustard!
What I've learned from reading so far is, cold liquid = spicier flavor, warm/very warm liquid = mild flavor. Acidic liquid stops the process, cooking often ruins things so always add acid to stop process before canning.
I'm seeing some tiny jars of tasty mustard in my future!
11:40 am
October 10, 2009
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Deb I have a recipe for grainy mustard using both yellow and brown seeds. I will forward it in a pm. I tried a dijon-type mustard which was awful. It calls for marinating onion and garlic in white wine and then finishing it. Tasted very strongly of onion/garlic and nothing at all like dijon.
12:50 pm
February 10, 2009
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Thanks mamawolf! I'm starting very simple, and will try for some fancier recipes after some practice.
12:53 pm
May 3, 2010
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I make mustards. Some I make as single jars and others I make in larger batches and process in canning jar lots (half-pints and pints, that is). Most mustard will keep so long in the fridge that putting it up for pantry storage isn't necessary.
One year I made about a dozen different mustards for my DBil's Christmas present. I always give him a dozen jars of nectarine mustard (the one that got me started making mustards) but that year I made a wide variety of spicy and fruity mustards and put them in small jars (some baby food jars and 4-oz canning jars).
They do tend to taste better (smooths out the sharp, sometimes over-powering mustard twang and leaves the "true" flavor?) if you can make them a couple of days ahead of using.
I really like cranberry mustard, nectarine mustard, German-style mustard and, well, almost any other mustard you can name… :)
1:44 pm
February 8, 2009
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My post on FBR was a very very simple recipe, even if you like it spicy and use the dark seeds for it, your base is still a mustard powder from yellow seeds.
2:13 pm
June 1, 2010
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BEG: There's a Hot Peach Mango Mustard as well as some guidelines — and prices–for making mustard at http://chickensintheroad.com/farm-bell-recipes/pass-the-mustard-eh/.
One great thing about hot mustard is that it is hot for an instant, then mellows quickly, unlike hot chilis which leave your mouth burning for minutes!
There is no mustard recipe that is not simple, honest.
5:59 pm
March 4, 2010
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Found this one yesterday. Haven't tried it yet:
1 cup dry mustard
3 heaping Tbs. flour
1 cup sugar
1 cup vinegar (or according to thickness desired)
- Bring vinegar to boil.
- Mix mustard and sugar and flour.
- Add hot vinegar to desired consistency.
- Sweet or sour cream may be added before serving.
6:25 pm
February 10, 2009
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Thanks all! I didn't get to it today, tomorrow is going to have to do, but that just gives me time to look over all the great ideas and suggestions from all of you!
7:33 pm
September 19, 2010
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Carolyn at WalnutSpinney said:
I make mustards. Some I make as single jars and others I make in larger batches and process in canning jar lots (half-pints and pints, that is). Most mustard will keep so long in the fridge that putting it up for pantry storage isn't necessary.
One year I made about a dozen different mustards for my DBil's Christmas present. I always give him a dozen jars of nectarine mustard (the one that got me started making mustards) but that year I made a wide variety of spicy and fruity mustards and put them in small jars (some baby food jars and 4-oz canning jars).
They do tend to taste better (smooths out the sharp, sometimes over-powering mustard twang and leaves the "true" flavor?) if you can make them a couple of days ahead of using.
I really like cranberry mustard, nectarine mustard, German-style mustard and, well, almost any other mustard you can name… :)
I've been making mustard since this past summer. I would like to make it in larger batches and can it, but most of the websites I saw said you can decrease the heat in the mustard simply by cooking it. I was afraid canning it would leave it with no taste at all! Since you say you can your mustard, it sounds like I don't need to worry. Is there anything you would suggest before I leap in and can a small batch of mustard? Thanks!
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