Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Maryland Homemade Mustard




Source of Recipe


Internet


List of Ingredients




1/2 cup dry mustard
1/2 cup mustard seed (any or all colors)
1/2 cup water
1 cup cider vinegar
1 cup white wine vinegar
1 large clove garlic, crushed
1/2 teaspoon each ground cinnamon, ginger, and allspice
2 teaspoons salt
3 tablespoons dark brown sugar
5 egg yolks

Recipe



1. In a small mixing bowl, combine mustards and water. Whisk well to break up any lumps in the dry mustard and set aside.

2. In a large mixing bowl, combine remaining ingredients except egg yolks. Whisk together and blend in mustard and water mixture from other bowl. Let stand for at least 1 hour.

3. Pour mustard into a food processor and blend to a thin, grainy paste.

4. In a large, non-reactive saucepan (not aluminum or copper) over medium-low heat, bring mustard to a gentle simmer for about 10 minutes, stirring often. Do not allow mustard to boil or it will become bitter.

5. Increase heat slightly and add egg yolks, one at a time, whisking constantly until mustard becomes thicker and very creamy. Remove from heat when a consistency similar to thin pudding is reached. The mixture will continue to set up as it cools.

6. Mustard can be canned in sterile Mason jars or stored in the refrigerator for up to one week. This recipe makes approximately 2 1/2 cups.

7. Try dividing mustard into several small containers and add different herbs or flavors to each. Any fruit jam, honey, horseradish, fresh grated ginger, pepper, wasabi, tarragon, basil, dill, and many other additives can make delicious variations.