Years ago (around 2007) I thought it might be fun to make mustard to sell. Dug up a few recipes, invented a couple myself, and gave it a go.
Not really a highly successful venture, because folks over here only seem to like yellow, ballpark mustard (ie., French's) or Grey Poupon Dijon. Still, if you never try it... as Einstein said, "Anyone who's never made a mistake has never tried anything new"
This recipe was definitely the best. A bit complicated, perhaps, but worth the effort.
No pictures on this one - just google "ancient mustard" and you can choose what texture you prefer.
Ingredients:
(1. For the mustard)
80 gms black mustard seeds
60 gms yellow mustard seeds
1/2 tsp mustard powder (I added this because I like my mustard hot)
110 mls water
110 mls beer (that means you have about 260 mls left to drink while you're cooking)
70 mls white wine vinegar
(2. For the flavouring liquid)
180 mls white wine vinegar
Half a tart apple (Granny Smith would be good), chopped
85 gms ( one small) onion, chopped
1/2 head of garlic ( about 6 cloves), smashed
1 tsp sugar
2 tsps salt
1 bay leaf
1-2 whole dried chiles (because I like it hot)
(3. For the final spice level)
1/4 tsp wasabi ( as I said, I like it hot)
1 tsp paprika
1/2 tsp ginger powder
1 tsp turmeric powder
Method:
Not really a highly successful venture, because folks over here only seem to like yellow, ballpark mustard (ie., French's) or Grey Poupon Dijon. Still, if you never try it... as Einstein said, "Anyone who's never made a mistake has never tried anything new"
This recipe was definitely the best. A bit complicated, perhaps, but worth the effort.
No pictures on this one - just google "ancient mustard" and you can choose what texture you prefer.
Ingredients:
(1. For the mustard)
80 gms black mustard seeds
60 gms yellow mustard seeds
1/2 tsp mustard powder (I added this because I like my mustard hot)
110 mls water
110 mls beer (that means you have about 260 mls left to drink while you're cooking)
70 mls white wine vinegar
(2. For the flavouring liquid)
180 mls white wine vinegar
Half a tart apple (Granny Smith would be good), chopped
85 gms ( one small) onion, chopped
1/2 head of garlic ( about 6 cloves), smashed
1 tsp sugar
2 tsps salt
1 bay leaf
1-2 whole dried chiles (because I like it hot)
(3. For the final spice level)
1/4 tsp wasabi ( as I said, I like it hot)
1 tsp paprika
1/2 tsp ginger powder
1 tsp turmeric powder
Method:
- Lightly crush the mustard seeds in a blender, processor or pestle & mortar.
- In a large bowl, mix the seeds, the mustard powder and the water to a thick paste. Leave for 30 minutes to allow the heat to develop.
- Now add the beer and vinegar, mix well together, cover and leave for 24 - 48 hours. This will allow the mustard seeds to absorb the liquid and expand.
- For the flavouring liquid, place all the items in a pan and bring to a boil. Lower to a simmer and allow the liquid to reduce by half. Strain and discard the solids.
- After 24-48 hours, add the flavouring liquid and all the ingredients for the final spice level. Mix well together and blend (again) briefly. How much you blend will depend on how you like your mustard to look.
