Recipe Archives->Preserving->English Mustard 01

 
English Mustard
 
1 cup brown mustard seed (brown seeds will produce sharp mustard)
1/4 cup yellow mustard seed (yellow produces mild mustard)
1 cup dark beer
1 1/4 cup white-wine vinegar
1 cup mustard powder combined with 1 cup water (let sit 20 minutes)
1 tsp sugar
1 tsp salt
1 tsp ground allspice
1/4 tsp ground turmeric
1/4 tsp ground mace
 
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.

Transfer seeds and liquid to a food processor. Add remaining
ingredients. Process until creamy, four to six minutes. Transfer
to jars. Allow mustard to mature, 3 to 4 weeks, before serving.
Makes about 3 cups

Note: You can vary the mustards flavor by substituting your favorite
ingredients, the basic technique remains the same.

Printable version: english-mustard01.txt.