Englishmustard Recipes

ENGLISH MUSTARD FROM SCRATCH

Steps:

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

ENGLISH MUSTARD

Steps:

• Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them).
• In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!).
• Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer.
• If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
• Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
• Enjoy!

DRIED ENGLISH MUSTARD

Steps:

• Sift all the ingredients together in a small bowl and pour into an airtight container.

ENGLISH BEER MUSTARD

Steps:

• In a glass or pottery bowl, blend the mustard seed, mustard powder and water.
• Let stand for twenty minutes.
• Add the remaining ingredients, then store in the refrigerator, covered, for 48 hours.
• The mustard will seem watery at first but will'set'.
• Do not jar the mustard for at least 2 days, to let the consistency stabilize.
• Stir well.

ENGLISH MUSTARD

Steps:

• Put the mustard seeds in an electric grinder and grind to a fine powder. Transfer to a bowl and sift in the flour and the salt. Mix together well. Gradually beat in the beer to make a smooth paste.
• Spoon the mustard into sterilized jars. Seal the jars and label. Keep in a cool dark place for 2 weeks before using to allow the flavours to develop.