Conference turris::cooks

    I think you can just whisk together powdered mustard with water
    or vinegar.  It doesn't last, as it hardens, but it is good, and
    potent!
    
    Beryl

    There is a recipe for Hot Mustard in note 431.2. The following is
    a recipe which I got out of one of the gourmet magazines. I haven't
    tried it, but it sounds good.
    
                        English Pub Mustard
    
         2 cu dry mustard                 1/2 t turmeric
         1 cu firmly packed brown sugar   10-12 oz flat beer or ale
         2 t salt
    
         Combine mustard, brown sugar, salt, and tumeric in food processor
    or blender and mix well. With machine running, add beer through
    feed tube in slow, steady stream and blend until mixture is smooth
    and creamy, stopping frequently to scrape down sides of work bowl.
    

Mix dry powdered English mustard with water (add a touch of wine too !)
however, do not use it straight away -- full potency is appx. 10 minutes
later.

Chinese hot mustard is just equal volumes of dry mustard powder and water.
You mix it well and let it sit at least 10 minutes, preferably overnight,
before using.  If you use the mixture straight away, it will not be as hot,
and it will have a bitter tang.  The bitter tang goes away if it sits
overnight in the refrigerator.

--PSW

    re .5
    
    If you like that extra 'tang' to your Chinese mustard, add just
    a small amount of chinese wine vinegar to the mustard/water mix.
    I like my mustard to have "bite"!
    
    mike
    
    
    
    

    It took a while, but I finally found my recipe.  A few notes:
    this stuff is tasty, but it's a bit of a pain to make.  Also,
    don't make it right before you have guests over -- the smell
    of the mustard cooking is not pleasant.  My ex-roommate asked for
    a warning so she could be out of town if I ever made it again!

    2 large yellow onions, thinly sliced
    10 medium cloves garlic, thinly sliced
    2 cups cider vinegar
    1/2 cup yellow mustard seeds
    2 teaspoons salt
    2 tablespoons firmly packed light brown sugar
    1 cup dry mustard
    
    Put onion, garlic, and vinegar in a clean jar or non-aluminum metal
    bowl.  Cover and refrigerate overnight or up to 2 days.  Pour off
    and reserve liquid.  Discard onions and garlic.  Add whole mustard
    seeds to liquid, and let sit at least 3 hours to swell and soften.
    Drain seeds, reserving liquid.  Crush seeds in food processor or
    blender with on/off motion about 30 seconds or until slightly bruised;
    set aside. 
    
    In a small, non-aluminum bowl, combine salt, sugar, and dry mustard,
    and stir in half of liquid.  In a small saucepan, heat remaining
    liquid to boiling.  Gradually add mustard mixture.  Heat to boiling.
    Cook 6 minutes, stirring constantly.  Stir in mustard seeds.  PAck
    into a clean 1.5 cup jar or crock; cover.  Allow at least a week
    for mustard to mellow and flavor to develop.
    
    Susie
    

    
      The recipe in rep. .7 makes WONDERFUL mustard and I've made two
    batches using it. The last batch I modified the recipe a bit and
    came out with a product that was very close to the Dijon style I
    use to buy in France. The mod's are the following if you are 
    interested.
    
     Replace 1 cup of the cider vinegar with 1 cup of dry white wine.
     Anything that you would drink is fine to use.
    
     Replace the yellow mustard seeds with brown mustard seeds using
     the same amount. 
    
     I dropped the salt also and added 1 tablespoon of Herbs de Provence
     instead. Herbs de Provence is just a mixture of herbs and you could
     use any herb mixture in it's place.  
    
                                         
      -mike
                                         
    

I am planning on making two of the mustard recipes in this file as part
of the filling for a goody basket at Christmas.  My problem is finding
small jars.  Even an 8 oz jelly jar holds a LOT of mustard.

Ideally, I would like something which would seal, but I am not sure
if canning jars come in any smaller size -- or if they do, where one
might find them.  Suggestions would be appreciated.  

(If not canning jars, can anyone suggest alternative packaging ideas?  And 
hurry, please, there are only 22 scurrying arounds days left to Christmas!)

-jer

    Baby food jars?
    
    Edd

    What about mustard jars?
    

	Rep .9


	I normally use the 8oz jelly jars. They really aren't all that much
	bigger than commerical sizes. 


	-mike

    
    I found a set of 4 oz jars at the Christmas Tree Shop in Shrewsbury
    for under $7.00  They had pretty designs (fruits if I remember right) 
    stamped in the glass and painted on the lids.  
    
    dm

Ball also makes 4 oz jelly jars for canning.  They're a little harder to find
than the 8 oz size, but they're out there. Check your grocery stores (Shaws in 
Leo. carried them this fall) or any other places that carry canning supplies.

    re -1

     Saw some of these jars last night at Market Basket in Danvers, Mass.

    A bit pricey at $1.19 each.......

re: .14, .15

I've only seen them in boxes of 12 for 6-7 dollars, I think.

    
    	To revisit this topic, does anyone have a recipe for honey mustard?
    
    	We use the "hot but sweet" gourmet stuff in the store (I think it
    probably has some Chinese mustard powder in it) and there must be a way
    to be able to amke this at home for (a lot) less.
    
    				Wendy

    I just cruised through this topic and realized that I entered a
    question almost a year ago, got some good answers, and then never
    made the mustard.
    
    Well, this year will be different!  I AM going to make the darned
    mustards and I even have the jars.  One small problem though....
    
    Where does one buy ground mustard and mustard seeds in bulk.  (Bear in
    mind that I live in the San Jose area.)  What kinds of stores should I
    look in?  Would the Price Club have that kind of thing?
    
    Any suggestions appreciated.
    
    Jeri

    Jeri, Price Club usually carries the larger plastic containers of 
    spices, I *think* both powder and/or seed might be available. I would
    also suggest your local bulk food store (or health food store) where
    these things are sold in bulk.
    I'm always under the impression that in California you can buy ANYTHING
    (and get a good price for it too!). If you can get it in Canada, you
    can certainly get it there 8-).
    
    Monica (the envious consumer)

I'd like to try a few of these recipes to make as part of my Christmas
goody baskets, but I'm not sure how to store it so that it will keep. When
I make the mustard, so I just put it in jars and screw on the lids? Will
it keep?  When I make jam, I always put it in a water bath canner to make
sure the jars seal.  Do I have to do something similar for mustard?

Thanks,
Cathy

	Rep .18  Jeri

>>>    Where does one buy ground mustard and mustard seeds in bulk.  (Bear in
    mind that I live in the San Jose area.)  What kinds of stores should I
    look in?  Would the Price Club have that kind of thing?
>>>

	I buy mine in my local Indian food store. 


	Rep .20 Cathy

>>>how to store mustard?

	I just store mine in the refrigerator. It usually doesn't last
	long enough around my house to make a hot water bath seal worth
	the effort


	-mike

    I cut this recipe for Honey Mustard out a while ago, but haven't had a
    chance to try it.  If anyone tries it, let me know how it is.
    
    Honey Mustard
    
    1/4 cup yellow mustard seeds
    1/4 cup white wine vinegar
    1/4 cup dry white wine
    1/4 cup water
    1 teaspoon salt
    Fresh ground black pepper
    1 teaspoon honey or brown sugar
    1 tablespoon prepared horseradish (optional)
    
    Soak mustard seeds in the vinegar and wine 3 to 4 hours.  Combine seed
    mixture with water, salt and pepper in blender or food processor; puree
    until smooth.  Transfer mixture to top of double boiler; cookd for 10
    minutes, gently stirring, or until it thickens slightly.  Stir in the
    honey/sugar and horseradish.  Transfer to a clean jar, cover and store.  
    
    Makes 1 cup.
    

    	I made the recipe that was posted in the previous reply this past
    weekend, it makes a rather fine mustard with very little effort.
	
    	I don't know if it made a difference but because of time
    contraints, I let the seeds soak overnight.
    
    	Also, now that I have a base from which to work, I think that in
    the next batch, I'll add red wine instead of white wine, a Tablespoon
    of honey and some crushed, dried sage from our garden.
    
    	Having made this, I will never buy store mustard again,
    
    			Dee-lish-ous
    
    			Wendy
    

    
    
      I just got a flyer from Royal Bookstore. They have a book called
    the Mustard Book. 48 different recipes for mustards, and 60 recipes
    to use then in. $20.00