On Sat, 28 Feb 2009 08:25:25 -0500, "Jean B." > wrote:

>brooklyn1 wrote:
>> Gulden's spicy brown is excellent, I use it myself, but I also make my own,
>> all kinds. Mustard making is easy and rewarding... it's so silly to pay big
>> bucks for so-called designer mustards, and mostly you are paying for fancy
>> schmancy teensy jars. Mustard is the least expensive spice there is, anyone
>> who claims to cook should be making their own.
>>
>I tried making it once many years ago and was not pleased with the
>results. I should try it again someday.

Here's Lady Pamela's (pamjd) recipe. It's absolutely wonderful stuff!


* Exported from MasterCook *

Pam's Robust German Mustard

Recipe By :Pam D.
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Preserved Goods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup brown musard seeds -- ground
5 tablespoons mustard powder
1/3 cup water -- or beer
3/4 cup cider vinegar
2 tablespoons cold water
2 large onions -- sliced
1 tablespoon honey
1 teaspoon molasses
2 cloves garlic -- halved
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves

In a bowl, combine the mustard seeds and mustard powder. Heat the 1/3
cup of water and add with 1/4 cup of the vinegar. Let stand for 3
hours so the bitterness of the mustard disappears.

Meanwhile, put all the remaining ingredients in a saucepan and boil
for 1 minute. Remove the pan from the heat, cover, and let stand for 1
hour.

Put everything into a food processor. . Process until it is the
desired coarseness.

Put in the top of a double boiler and cook over simmering water for 25
minutes, or until thickened. Remove from heat.

Ladle into a sterile jar. Cap tightly and label. The mustard will
thicken as it cools. Store in the refrigerator for about 1 month.

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