English Beer Mustard
photo by Peter J
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
1/2 cup
ingredients
- 4 tablespoons cracked brown mustard seeds
- 2 tablespoons mustard powder
- 1 teaspoon salt
- 3 small dried red peppers, of any variety (or 1 tablespoon dried cayenne pepper)
- 1⁄4 cup cold water
- 1⁄4 cup cold beer
directions
- In a glass or pottery bowl, blend the mustard seed, mustard powder and water.
- Let stand for twenty minutes.
- Add the remaining ingredients, then store in the refrigerator, covered, for 48 hours.
- The mustard will seem watery at first but will'set'.
- Do not jar the mustard for at least 2 days, to let the consistency stabilize.
- Stir well.
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Reviews
-
It is definitely spicy and hot...but good! I took a little time and used my mortar and pestle to crack the brown mustard seeds. Otherwise, I followed the directions exactly. The mixture was indeed a little thin and watery, but as Evelyn promised, it turned into "mustard" after the 2nd day or so. We tested this first batch on a scrambled egg sandwich and enjoyed every bite!
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Delicious plus a great way to unblock those sinuses! I used half a dozen small bird's eye chiles which gave it similar heat to commercial hot Hot English Mustard but it was much more flavoursome and a better texture due to just cracking the mustard seeds. I saw another review that maybe it needed a little more mustard power and being an old English recipe took a punt that maybe it was based on old imperial tablespoons that were closer to 20ml instead of 15ml. I went ahead and used Aussie tablespoons that are 20ml to measure everything and that turned out perfectly, easily spreadable without being runny.
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This is quite spicy and hot and we love it! Living here in England and married to a Brit, English mustard is a definite staple in our house. However, it was still thin and watery even after sitting a couple of days. I added another tablespoon of mustard powder and that helped a bit. I think that next time I make it, I'm going to switch the amounts on the seeds and the powder so that it does become thicker. Thanks Evelyn!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.