Post by mrstodd on Dec 30, 2015 2:00:00 GMT
How do you insure that the mustard isn't HOT?
I followed a recipe that I found online. There was no mention of the fact that it would turn out to be spicy as a mofo! I want to make mustard again but I want to be able to eat it this time. Is there a trick that I'm missing?
Ingredients
2 ounces mustard seeds (1/2 cup plus 2 tablespoons)
1 cup white wine, or more if needed
1/2 cup wine vinegar, cider vinegar, malt vinegar, or distilled white vinegar
1/2 cup water
2 tablespoons honey
1/2 teaspoon ground allspice
1/2 teaspoon pickling or fine sea salt
1. Put the mustard seeds in a small bowl, cover with the wine, vinegar, and water, and let soak overnight.
2. Transfer the seeds and liquid to a blender or food processor. Add the honey, allspice, and salt. Blend until the mixture is thick and smooth. If the mustard is too thick, add more wine, vinegar, or water, 1 tablespoon at a time, until the mixture has a pleasing texture. Give the mixture a final blend and pour into sterilized hot half-pint canning jars. Store in the refrigerator. It will keep at least 6 months.
I followed a recipe that I found online. There was no mention of the fact that it would turn out to be spicy as a mofo! I want to make mustard again but I want to be able to eat it this time. Is there a trick that I'm missing?
Ingredients
2 ounces mustard seeds (1/2 cup plus 2 tablespoons)
1 cup white wine, or more if needed
1/2 cup wine vinegar, cider vinegar, malt vinegar, or distilled white vinegar
1/2 cup water
2 tablespoons honey
1/2 teaspoon ground allspice
1/2 teaspoon pickling or fine sea salt
1. Put the mustard seeds in a small bowl, cover with the wine, vinegar, and water, and let soak overnight.
2. Transfer the seeds and liquid to a blender or food processor. Add the honey, allspice, and salt. Blend until the mixture is thick and smooth. If the mustard is too thick, add more wine, vinegar, or water, 1 tablespoon at a time, until the mixture has a pleasing texture. Give the mixture a final blend and pour into sterilized hot half-pint canning jars. Store in the refrigerator. It will keep at least 6 months.
