Damsel in dis Dress wrote:
> 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.
>
Thanks. I'll file that away for future reference.

--
Jean B.