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What sort of mustard did you use? Looks great. - I.
Thousand Island dressing, supposed to be russian dressing but I'm quite easy about going against traditionWhat sort of mustard did you use? Looks great. - I.
Nice - fusion food!Thousand Island dressing, supposed to be russian dressing but I'm quite easy about going against tradition
Nice - fusion food!Have you tried making mustard? It couldn't be simpler and it tastes amazing compared to the commercial product. I started with this recipe and have variations on it I use - worth a go. - cheers - I.
How to Make Mustard - Basic Mustard Recipe | Hank Shaw
Instructions on how to make mustard at home. Homemade mustard is easy to make, but you need to make it a few days before you plan to eat it.honest-food.net
@jimmyc - this might interest you?
It's worth it. The ratio of the type of seeds - yellow, brown and black - and the mix of whole seeds and powder is where to start fannying about with the recipe to suit your tastes. I consider the honey essential - not optional. The flavour of it doesn't properly come through for about two to three weeks but is worth waiting for. Also - the type of vinegar makes a difference. It'll look a bit runny when you first make it but it will firm up overnight in the fridge. I have plenty of Indian subcontinent grocers locally so the ingredients cost pennies. I end up giving most of the jars I make away - it seems to be a crowd pleaser. - I.Right up my street, I've only made English mustard using the powder before, going to give this a bash.
There's an asian grocery opened up near me recently full of big bags of spices for as you say pennies.It's worth it. The ratio of the type of seeds - yellow, brown and black - and the mix of whole seeds and powder is where to start fannying about with the recipe to suit your tastes. I consider the honey essential - not optional. The flavour of it doesn't properly come through for about two to three weeks but is worth waiting for. Also - the type of vinegar makes a difference. It'll look a bit runny when you first make it but it will firm up overnight in the fridge. I have plenty of Indian subcontinent grocers locally so the ingredients cost pennies. I end up giving most of the jars I make away - it seems to be a crowd pleaser. - I.
It's worth it. The ratio of the type of seeds - yellow, brown and black - and the mix of whole seeds and powder is where to start fannying about with the recipe to suit your tastes. I consider the honey essential - not optional. The flavour of it doesn't properly come through for about two to three weeks but is worth waiting for. Also - the type of vinegar makes a difference. It'll look a bit runny when you first make it but it will firm up overnight in the fridge. I have plenty of Indian subcontinent grocers locally so the ingredients cost pennies. I end up giving most of the jars I make away - it seems to be a crowd pleaser. - I.
Absolutely - I use honey from my sister's hives in Galloway. Making mustard - like anything simple - requires the absolute best of what few things are used I think. - I.Sorry meant to ask, I have a customer who keeps bees and I get honey from them. It is very flowery and fantastic, nothing like supermarket honey.
Would this be ok for mustard making. Thanks.
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