I am curios if anyone on the forum makes their own mustard. I did a search and didn't come up with anything. I thought it would be fun to serve home made mustard with some of my smoked meats.
Anyone make mustard?
- Thread starter red dog
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Red it is fairly easy to make Colmans Mustard Powder mix equal parts cold water and powder let sit 10 min. your done.
Hope this helps
Hope this helps
Check out some vids on YouTube as I did....some awesome mustard making going on there......Willie
chilefarmer
Meat Mopper
Have never made mustard. Did check out the videos pretty cool. Thanks for the post. I do use Coleman's dry mustard In some of my rub's and BBQ sauce. CF
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welshrarebit
Master of the Pit
Thanks everyone. I went and checked out some of the videos. The spicy brown mustard that geniusinexile made looks really good.
This is the one that had me laughing my a** off.....as he stuck his head in the FP and nearly fell over from the fumes
Here's some reading for you . . .http://www.smokingmeatforums.com/newsearch?search=making+Mustard&=Search
I made a batch using this recipe but with a gluten free ginger beer. I plan on serving it with the Xmas ham. http://www.saveur.com/article/Recipes/Spicy-Guinness-Mustard
Next batch I'll use the Guinness.
Next batch I'll use the Guinness.
This is one of my favorite mustard recipes. I lost the original I was given decades ago and found this one online several years ago. I love sweet and hot mustard and this is a GREAT recipe. Easy to make too.
Sweet and Hot Mustard
This recipe can be easily halved. From the Internet it appears you can also use apple cider vinegar in place of malt vinegar but I'll bet it changes the flavor a little. I can remember the person who originally gave me the recipe stressing that you had to use malt vinegar to get the best results.
Ingredients:
1 (4 ounce) can dry Coleman's dry mustard
1 cup malt vinegar
1 cup sugar
6 eggs, beaten
Directions:
1. In a small stainless steel or glass bowl, mix the mustard and the vinegar until smooth. Allow to sit in an airtight container in the refrigerator for at least 3 hours to overnight.
2. Combine the mustard mixture with the sugar and eggs in the top of a double boiler.
3. Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise).
4. Store in refrigerator.
Yield: 2 cups
Source: http://christmas.food.com/recipe/sweet-and-hot-mustard-197141#ixzz1rtRDxZCJ
Sweet and Hot Mustard
This recipe can be easily halved. From the Internet it appears you can also use apple cider vinegar in place of malt vinegar but I'll bet it changes the flavor a little. I can remember the person who originally gave me the recipe stressing that you had to use malt vinegar to get the best results.
Ingredients:
1 (4 ounce) can dry Coleman's dry mustard
1 cup malt vinegar
1 cup sugar
6 eggs, beaten
Directions:
1. In a small stainless steel or glass bowl, mix the mustard and the vinegar until smooth. Allow to sit in an airtight container in the refrigerator for at least 3 hours to overnight.
2. Combine the mustard mixture with the sugar and eggs in the top of a double boiler.
3. Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise).
4. Store in refrigerator.
Yield: 2 cups
Source: http://christmas.food.com/recipe/sweet-and-hot-mustard-197141#ixzz1rtRDxZCJ
ddawson31
Newbie
Now for a snappy Chinese mustard. 1/3c ground mustard and 1Tbl of water. Adjust amounts to increase amount of mustard.....
fpmich
Smoking Fanatic
Here is a recipe for Hot Horseradish Mustard, which I love.
Given to me by a friend.
Put it on a brat and I'm in heaven!
Given to me by a friend.
This stuff will your sinuses very quickly and make your eyes water when fresh!
Put it on a brat and I'm in heaven!
Well our first mustard is done. Man is this some tasty zesty stuff! I tried it out yesterday on a smoked turkey sammy. I will try to get the recipe up sometime today. It is very easy as it doesn't require any cooking.
Finished and jarred.
This is a second batch using a slightly different recipe but the same technique.
Finished and jarred.
This is a second batch using a slightly different recipe but the same technique.
So here is the recipe.
Bordeaux Mustard
2/3 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup red wine vinegar
1/2 cup dry red wine
4 cloves garlic minced
2 Tbs sugar
2 Tbs Worcestershire sauce
2 tsp salt
1/2 Tsp dry tarragon, crumbled
1 Tsp dried marjoram, crumbled
1 Tsp ground white pepper
1 Tsp turmeric
In non reactive container, quart jar, combine vinegar, wine, seeds, and garlic. Let stand at room temperature for 48 hours continually adding enough wine and vinegar in proportion to keep seeds covered.
Scrape soaked seeds into a food processor and add remaining ingredients. Process on high to a creamy texture. I wasn't happy with the texture from the food processor so I let sit in the refrigerator overnight and then blended in a blender. You can add more wine and vinegar to achieve the texture you want. Put in jars and keep refrigerated. This mustard benefits from aging.
Bordeaux Mustard
2/3 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup red wine vinegar
1/2 cup dry red wine
4 cloves garlic minced
2 Tbs sugar
2 Tbs Worcestershire sauce
2 tsp salt
1/2 Tsp dry tarragon, crumbled
1 Tsp dried marjoram, crumbled
1 Tsp ground white pepper
1 Tsp turmeric
In non reactive container, quart jar, combine vinegar, wine, seeds, and garlic. Let stand at room temperature for 48 hours continually adding enough wine and vinegar in proportion to keep seeds covered.
Scrape soaked seeds into a food processor and add remaining ingredients. Process on high to a creamy texture. I wasn't happy with the texture from the food processor so I let sit in the refrigerator overnight and then blended in a blender. You can add more wine and vinegar to achieve the texture you want. Put in jars and keep refrigerated. This mustard benefits from aging.
We are currently making a German whole grain mustard that uses cider vinegar and beer. We will see how it turns out also.
Looking good Clay! I haven't made mustard since last year. Looking forward to hearing how your beer batch turns out. Are you using a local Microbrew?
I was listening to Splendid table a while back on NPR and or OPB and they had a piece on making mustard. The lady they were interviewing said that to get the most heat and flavor from the seeds it is best to hydrate using cold water. Then grind then seeds. After grinding you can add the vinegar, beer and other ingredients. Not sure if it makes a difference or not but would be worth a try to see.
Found the article online:
http://www.splendidtable.org/story/how-to-make-homemade-mustard
I was listening to Splendid table a while back on NPR and or OPB and they had a piece on making mustard. The lady they were interviewing said that to get the most heat and flavor from the seeds it is best to hydrate using cold water. Then grind then seeds. After grinding you can add the vinegar, beer and other ingredients. Not sure if it makes a difference or not but would be worth a try to see.
Found the article online:
http://www.splendidtable.org/story/how-to-make-homemade-mustard
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