Lets make mustard

 Left to Right:

Tomato garlic with beer, Lemon Dill with Vermouth, Maple Orange with Sherry

Keep in mind I really have no expertise with what I am doing, except having fun. That is the great thing about cooking, it is always a creative process and after wards, you have food! Each jar of finished mustard is thick. I will most likely be adding additional liquid as the aging process continues.

Tomato Garlic and Beer Mustard
1 12oz bottle light beer, like a India Pale Ale
12 T whole mustard seeds, I used about half and half.

Pour beer over mustard seed, let party overnight.

Place seeds and remaining beer into food processor, then add:

1/2 c dried tomatoes (these are sliced and packed in oil, from Costco)
2 T sugar
1/4 t dried garlic powder
1 t salt
2 T dry mustard powder

3 T water

Process until mostly smooth. Add the water, and continue to process until the desired consistency is achieved, keep in mind this is a course style mustard. There will be whole seeds long after the dried tomatoes have disappeared in the processing.

Return to jar and let "mingle" a day or two on the counter. Refrigerate for aging.

Oh look another quart of mustard!

I learned something interesting while making this batch, the white seeds require more liquid than the brown.

Lemon Dill and Vermouth Mustard

6T white mustard seeds

2/3 c vermouth

Pour vermouth over seeds, let them get to know each other overnight.

Place seeds and any remaining vermouth into processor, then add:

1 T dry mustard

2 T sugar

1/4 t salt

juice of 1/2 lemon, strained

1/4 c vermouth

1/4 c water

Process, this takes a while, the mixture is smaller in volume. Add 1/4 c water, continue to process.

When desired consistency is achieved, add:

1 T dry dill weed

Pulse 2 or 3 times to mix dill weed into mustard. 

Return to jar for aging. 

Maple Orange Sherry Mustard

2/3 c sherry wine

2/3 c water

12 T mixed mustard seeds

Pour water and sherry over mustard seeds, allow full political conversation throughout the night.

Place seeds and remaining wine/water mixture into processor, then add:

2 T dry mustard powder

3/4 t salt

1 T cider vinegar

1/2 t orange oil

Process until combined and the mixture begins to stall against the blades, then add:

1/3 c real maple syrup

Process until desired consistency is achieved. Return to jar for aging. 

Three jars of mustard, too "hot" to taste. These will sit out at room temperature for at least 24 hours to  temper the heat. Then they will be refrigerated for 14 days before any final adjustments will be made regarding flavor and consistency.

As always, thanks for stopping by. 

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