"MtnTraveler" wrote:
>
>I can't buy Goulden's Spicy Brown Mustard where I live

On which planet do you live?

> and can't order it over the net

Perhaps if you knew how to spell it:
http://www.amazon.com/Guldens-Spicy-...9482688&sr=8-3

And the only ingredients is vinegar, mustard seed, salt, spices, turmeric...
and it's not cooked... you never tasted Gulden's Spicy Brown if you came up
with your idiotic recipe.


but really love it. I'd like to make it myself if I
> could find the right recipe. I've searched the 'secret "copy" recipe
> books' and can't find any listing for it. I've tried making some using a
> 'Deli Mustard' recipe I found on the net (see below) which tastes very
> nice, but it's not the same as Goulden's.
>
> Anyone have a good copy recipe or know some other ingredients I could try?
> Any suggestions would be appreciated.
>
> Thanks
>
> Here's the recipe I tried;
>
> Deli Mustard
>
> 5 tb Dry mustard (I mixed plain yellow and Coleman's)
> 1/4 c Mustard seeds (I used brown mustard seed)
> 1/2 c Water
> 1 c Cider vinegar
> 1 lg Clove garlic, crushed
> 2 tb Dark brown sugar
> 1 ts Salt
> 1/4 ts Each: ground ginger, allspice and cinnamon
> 2 ts Honey (optional) (I didn't add the honey. It seems sweet enough)
>
> In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard
> seeds and water; set aside. In second similar saucepan, combine vinegar,
> garlic, brown sugar, salt, ginger, allspice and cinnamon. Bring to boil,
> reduce heat and simmer gently for 5 minutes. Whisk spiced vinegar into
> mustard mixture. Bring vinegar and mustard mixture to simmer, and simmer,
> very gently, for 10 minutes. With rubber spatula, scrape into bowl and let
> stand for 2 hours. Scrape mustard into food processor; process to grainy
> puree. Add honey to taste and blend in processor. Scrape mustard into
> sterile jar; cover and allow to mellow overnight at room temperature.
> Store in refrigerator. Makes 1 cup.