Re:Tis the Season For ... Making Mustard

[Guest guest]

Hi, Chris,

 

 

 

It just sounded too easy not to try it! This is the recipe I chose to use.

I’m not sure where it came from. I’ve had it on file for over a year.

 

 

 

Homemade Mustard

 

 

 

½ cup yellow mustard seeds (or you could use brown)

 

3 Tablespoons dry mustard

 

1 cup water (or beer or wine)

 

¾ cup her vinegar

 

1 Tablespoon honey

 

2 teaspoons salt

 

2 Tablespoons chopped mixed herbs and spices

 

 

 

Place the seeds, dry mustard and water (or beer or wine) in a bowl and let

stand 2 hours. Stir every 10 to 15 minutes. When the seeds are soft, place

in a food processor and process until smooth. With the motor running, add

the vinegar, honey, salt and herbs. Place in a lidded jar and allow to stand

until it mellows to your taste. It will be very hot at first. Once the

mustard is to your taste, then place in refrigerator to store. Will keep

several months.

 

 

 

Note: Penzey’s Spices says to leave at room temperature 4 weeks for hot, 6

weeks for medium, and 8 weeks for mild. Once you refrigerate, mellowing

stops. I still have to acquire the ingredients, so I may have to put a note

with gift jars to let them stand a while.

 

 

 

Mary Sahs, ND

 

www.marysnatural.com <http://www.marysnatural.com/>