MUSTARD!
I tried to make mustard many years ago, and failed quite miserably. Gersvinda was good enough to help me figure it out :)
No pictures yet, that's coming soon.
My measurements are highly approximate, btw.
First, we have to cover some chemistry. Mustard seed (broken open) + water = SPICY. This reaction happens FAST. I would say, 5-10 seconds.
The reaction can be stopped by acetic acid (vinegar).
So, it is VERY important to keep the wet and dry ingredients separate until the moment of truth.
Dry Ingredients:
2 TBS whole brown mustard seeds, whirled in a coffee grinder or mashed in a mortar and pestle until a lot of them are broken.
2 TBS dry yellow mustard, ground.
2 TBS brown sugar
1/2 tsp salt
1/2 tsp dry garlic powder
Wet Ingredients:
MINIMUM of 2 TBS vinegar.
1/4 cup beer, wine, water, or other not too acidic liquid.
Mix the dry ingredients together. If you want VERY spicy mustard, add water, then vinegar (quick quick!). I add mine at the same time (I mix them together).
I microwave it for 30 seconds, then stir and taste.
It thickens up a LOT, so I usually add more "water" at this point.
Hooray mustard!
No pictures yet, that's coming soon.
My measurements are highly approximate, btw.
First, we have to cover some chemistry. Mustard seed (broken open) + water = SPICY. This reaction happens FAST. I would say, 5-10 seconds.
The reaction can be stopped by acetic acid (vinegar).
So, it is VERY important to keep the wet and dry ingredients separate until the moment of truth.
Dry Ingredients:
2 TBS whole brown mustard seeds, whirled in a coffee grinder or mashed in a mortar and pestle until a lot of them are broken.
2 TBS dry yellow mustard, ground.
2 TBS brown sugar
1/2 tsp salt
1/2 tsp dry garlic powder
Wet Ingredients:
MINIMUM of 2 TBS vinegar.
1/4 cup beer, wine, water, or other not too acidic liquid.
Mix the dry ingredients together. If you want VERY spicy mustard, add water, then vinegar (quick quick!). I add mine at the same time (I mix them together).
I microwave it for 30 seconds, then stir and taste.
It thickens up a LOT, so I usually add more "water" at this point.
Hooray mustard!