Country Living
Country Living, Country Skills
Country People

KountryLife.com - A Country Living Resource and Community
Community
Message Board
Country Topics
Trading Post
Memory Lane
Country Skills
Country Cooking

Channels
Gardening
Livestock
The Kitchen
Machinery
Tools

Photographs
Photo Gallery
Vintage Photos
Special Collections

Fun
Country Humor
Country Sounds
Coloring Book
Interactive Story

Farm Tractors
Pictures
Tractor Parts
Tractor Manuals

Miscellaneous
Classic Trucks
Antique Tractors
Modern Tractors
Site Map
Links Page
Contact Us

  
Kountry Life Recipes

Return to List

Homemade Mustard
Ingredients:
1/2 cup dry mustard
1/2 cup mustard seed (any or all colors)
1/2 cup water
1 cup cider vinegar
1 cup white wine vinegar
1 large clove garlic, crushed
1/2 teaspoon each ground cinnamon, ginger, and allspice
2 teaspoons salt
3 tablespoons dark brown sugar
5 egg yolks

Directions:
1. In a small mixing bowl, combine mustards and water. Whisk well to break up any lumps in the dry mustard and set aside.
2. In a large mixing bowl, combine remaining ingredients except egg yolks. Whisk together and blend in mustard and water mixture from other bowl. Let stand for at least 1 hour.
3. Pour mustard into a food processor and blend to a thin, grainy paste.
4. In a large, non-reactive saucepan (not aluminum or copper) over medium-low heat, bring mustard to a gentle simmer for about 10 minutes, stirring often. Do not allow mustard to boil or it will become bitter.
5. Increase heat slightly and add egg yolks, one at a time, whisking constantly until mustard becomes thicker and very creamy.
Remove from heat when a consistency similar to thin pudding is reached.
The mixture will continue to set up as it cools.
6. Mustard can be canned in sterile Mason jars or stored in the refrigerator for up to one week. This recipe makes approximately 2 1/2 cups.
7. Try dividing mustard into several small containers and add different herbs or flavors to each. Any fruit jam, honey, horseradish, fresh grated ginger, pepper, wasabi, tarragon, basil, dill, and many other additives can make delicious variations.

Submitted By: Kim from WA on 2005-05-28

Return to List



[Home] [Search]

Copyright © 1999-2013 KountryLife.com
All Rights Reserved
A Country Living Resource and Community