whole grain honey mustard
- Thread starter Bram
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Quite a few on web, I like the look of this one
http://jamesbonfieldrecipes.wordpress.com/2011/01/22/how-to-make-wholegrain-mustard/
http://jamesbonfieldrecipes.wordpress.com/2011/01/22/how-to-make-wholegrain-mustard/
BeeJayBee
Queen Bee
I don't tend to add anything sweet to mustard unless I need it for a recipe, such as for ribs or for glazing ham.
Here's my home-made mustard recipe, you can use wine instead of beer. I measure it into the jar it's going to be stored in, otherwise there's either too much or too little.
You could just add as much honey as you think it needs, keep mixing and tasting it until it's right for you. Oh, but be warned, the heat doesn't develop as soon as the seeds have been crushed, it takes a couple of days.
Here's my home-made mustard recipe, you can use wine instead of beer. I measure it into the jar it's going to be stored in, otherwise there's either too much or too little.
You could just add as much honey as you think it needs, keep mixing and tasting it until it's right for you. Oh, but be warned, the heat doesn't develop as soon as the seeds have been crushed, it takes a couple of days.
Coarse Mustard
Equal quantities black and white mustard seed
Add enough beer to cover seeds
Cover and leave for two days
Crush with mortar and pestle
Add ¼ teasp each of ground cinnamon, ground allspice, ground ginger; a sprinkle of salt, ground black pepper and a few crushed caraway seeds.
(Use ground allspice, grated nutmeg, ground cloves, ground cinnamon for a 'winter' flavour)
Add about a tablespoon cider vinegar, if it's too thick add a little more beer
Store in airtight bottle/jar
Equal quantities black and white mustard seed
Add enough beer to cover seeds
Cover and leave for two days
Crush with mortar and pestle
Add ¼ teasp each of ground cinnamon, ground allspice, ground ginger; a sprinkle of salt, ground black pepper and a few crushed caraway seeds.
(Use ground allspice, grated nutmeg, ground cloves, ground cinnamon for a 'winter' flavour)
Add about a tablespoon cider vinegar, if it's too thick add a little more beer
Store in airtight bottle/jar
Bee-Key-Pur
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BASIC DIJON-STYLE MUSTARD Plus Honey Mustard.
This must be made in advance since it must age to the right amount of sharpness. This mustard makes a wonderful gift. Package in an attractive jar and attach a label indicating that the mustard was made with your own honey.
500 ml 2 cups dry white wine
1 1 large onion, chopped
3 3 cloves garlic, minced or pressed
250 ml 1 cup dry mustard
45 ml 3 tablespoons honey
5 ml 1 teaspoon vegetable oil
10 ml 2 teaspoons salt
Combine wine, onion, and garlic in pan. Heat to boiling and simmer 5 minutes. Cool, strain and discard solids. Add the liquid to dry mustard and stir until smooth. Blend in honey, oil and salt. Return to pan and heat slowly until thickened while stirring constantly. Cool. Place in jars. Age 6 to 8 weeks at room temperature, then refrigerate.
To make Honey Mustard: Add 125 ml (1/2 cup) honey to 250 ml (1 cup) basic mustard.
This must be made in advance since it must age to the right amount of sharpness. This mustard makes a wonderful gift. Package in an attractive jar and attach a label indicating that the mustard was made with your own honey.
500 ml 2 cups dry white wine
1 1 large onion, chopped
3 3 cloves garlic, minced or pressed
250 ml 1 cup dry mustard
45 ml 3 tablespoons honey
5 ml 1 teaspoon vegetable oil
10 ml 2 teaspoons salt
Combine wine, onion, and garlic in pan. Heat to boiling and simmer 5 minutes. Cool, strain and discard solids. Add the liquid to dry mustard and stir until smooth. Blend in honey, oil and salt. Return to pan and heat slowly until thickened while stirring constantly. Cool. Place in jars. Age 6 to 8 weeks at room temperature, then refrigerate.
To make Honey Mustard: Add 125 ml (1/2 cup) honey to 250 ml (1 cup) basic mustard.
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