Wednesday, July 2, 2008

homemade mustard.



Since we don't usually have a lot of money around the holidays, I tend to frequently make friends and family food gifts. It is usually quite inexpensive to do, but is a very nice and loving gesture to anyone you know and love. The first year that my husband and I decided to make food baskets for family members, I came across recipes for homemade mustard, which immediately struck my interest. It seemed much easier than making jam (no crazy sterilizing required) and less costly than liquor, so I went for it. Along with it I made jars of layered cookie mix, pasta, and hot cocoa powder, but the mustard is what really stuck out. Everyone absolutely loved it, especially my brother. He joked that for a long while he was actually planning meals completely around a condiment for the first time ever.

Ever since that Christmas, my brother has been bugging me about making him another jar of the famous brown mustard, and so this year for his birthday I finally made a go of it again and promised him a huge jar. Somehow it came out a bit spicier this time, but still very delicious. This recipe makes about 3 cups of mustard, so be ready to give some jars out to a few friends.



English Brown Mustard: found in an old issue of Martha Stewart Living

Ingredients:

1/2 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer
1 1/4 cups white-wine vinegar
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
2 tablespoons sugar
2 teaspoons salt
1 teaspoon ground allspice
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace

Directions:

In a nonreactive 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 blender or food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

2 comments:

Samantha said...

Hmm, do you think you could process it once you made it so it would be shelf stable?

I can't wait to make some!

toni said...

I am dying for more of this. It's the best mustard I've tasted. Hope you made us some!