Bavarian Brown Mustard
½ Cup Whole Brown Mustard Seed
¾ Cup dry Sherry
1 Cup dry Mustard
¼ Cup packed Brown Sugar
¼ tsp Salt
Combine mustard seed and sherry in a bowl and let stand for 2 to 3 hours.
Transfer mixture to a food processor and blend until almost smooth (mustard will be grainy).
Add dry mustard, sugar and salt; blend well.
Place in a jar with a tight fitting lid. Age in a cool dark place 2 to 8 weeks.
Store in a cool dark place.
From Gourmet Mustards, Helene Sawyer and Cheryl Long.
Gourmet mustards have never been so easy and fast. Learn how to make the best mustard you and your family will ever try. Makes a great gift!
by Helene Sawyer & Cheryl Long
116 pgs; Paperback
From making delectable gifts from your kitchen to creative cooking that adds that zippy mustard touch, here is the best-selling classic on mustards. Clear, easy instructions - no special equipment needed. Now with a new diet-conscious emphasis, food substitutions and Lo-Cal counts. Enticing use of fresh herbs. Over 125 recipes starring mustard in all its marvelous variety.
item #6000 the price $7.95
Mustard Making Supplies:
Yellow Powder - 1 lb.
A mildly pungent powder made from the ground flour of the yellow mustard seed. This is used as the main ingredient for making a base Dijon-style mustard. From this base add a few basic ingredients to make a variety of flavored mustards that will rival any store bought concoction.
item #8600 the price $9.50
Whole Brown - 4 oz.
Makes an excellent grainy Bavarian style mustard excellent for Krauts.
item #8604 the price $3.50
Whole Yellow - 4 oz.
Mildest of the mustards but still peppery. Good in pickling and canning.
item #8605 the price $3.50
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