HOMEMADE SALT-FREE ENGLISH-STYLE MUSTARD
Provided by Craig Claiborne
Categories easy, condiments
Time 20m
Yield About 1 1/2 tablespoons
Number Of Ingredients 2
Steps:
- Blend mustard and water until smooth. Let stand 20 minutes to develop strength and flavor.
Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 111 milligrams, Sugar 0 grams, TransFat 0 grams
ENGLISH MUSTARD FROM SCRATCH
This recipe calls for brown and yellow mustard seed; however, it also requires some mustard powder. I would think that you can grind enough mustard seed to give you 1 cup of powder, using it as directed. Maybe a mix of brown and yellow depending on how sharp you prefer the mustard.
Provided by Anne Edgell
Categories European
Yield 3 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 672.9, Fat 38.8, SaturatedFat 2, Sodium 785.8, Carbohydrate 51.8, Fiber 20, Sugar 10.5, Protein 34
ENGLISH MUSTARD
This is a modification of English Mustard #70193. When I had originally tried that, it was still quite watery, so I changed the amounts of mustard seeds and powder. I also added some other spices and such, to give it a bit more flavor. Use any color (brown, yellow, black) mustard seeds you wish. I end up making a batch about every three weeks or so because it doesn't last long in my house! Be warned that this is VERY HOT AND SPICY. Tastes great on ham or pork.
Provided by CulinaryQueen
Categories European
Time 30m
Yield 1 Cup, 16 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 22.4, Fat 1.2, SaturatedFat 0.1, Sodium 145.8, Carbohydrate 1.9, Fiber 0.7, Sugar 0.5, Protein 1.1
HOMEMADE ENGLISH ALE MUSTARD WITH GARLIC
A delicious and traditional English style artisanal mustard made with good English ale and garlic; the type of mustard that is so expensive to buy in the supermarkets. Home-made mustard is easy to make and very satisfying, as you can add special ingredients to suit your taste. This mustard is wonderful served with all manner of pies, pasties and savoury pastries, as well as cold meats, steaks, roasts and sausages. It is a quick maturing mustard, and is ready to eat in two weeks. Makes an ideal gift, especially for men and BBQ fanatics!
Provided by French Tart
Categories Sauces
Time P14DT10m
Yield 2 150ml Jars
Number Of Ingredients 5
Steps:
- Grind the mustard seeds to a smooth powder using either an electric spice grinder or a coffee grinder.
- Transfer the ground seeds to a bowl and add the flour, crushed garlic and salt.
- Gradually whisk in the ale until it takes on a smooth, creamy consistency.
- Spoon the mustard into sterilised jam jars and secure with well-fitting lids.
- Leave to mature for at least 2 weeks in a cool place before tasting.
Nutrition Facts : Calories 723.9, Fat 14.5, SaturatedFat 0.8, Sodium 2370.6, Carbohydrate 62.8, Fiber 7.7, Sugar 3.5, Protein 18.4
ENGLISH MUSTARD
Make and share this English Mustard recipe from Food.com.
Provided by Missy Wombat
Categories European
Time 30m
Yield 2 150 ml jars
Number Of Ingredients 4
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.
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