Prep 10 mins
Cook 20 mins
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.
- 2 tablespoons mustard seeds
- 4 tablespoons mustard powder (Coleman's)
- 1⁄4 cup water
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon salt
- 1⁄2 teaspoon honey
- 1⁄2 teaspoon vinegar
- 1⁄4 cup cold beer (Your preference)
- 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.
Oooooo--it's h-h-hot! But VERY good. I've had it on a cheese melt, chicken and tomato sandwich and also tried incorporating it in a salad dressing. It overwhelmed the salad, I fear, but on the sandwich it was perfect!
A very nice alternative way of making English mustard - more like an Ancienne French mustard but with ale (beer) instead of wine! Excellent, and I KNOW my mustards! Thanks for posting, FT:-)NB: This mustard IS hot as CulinaryQueen says - so omit the cayenne pepper if you think it may tamper with your taste buds!!!!!!!