I'd like to start making my own deli mustard as the only store here
has stopped bringing it in. I did a web search, but found only two,
with rather exotic ingrediants, that are unavailable here. No brown
mustard seeds. Are they necessary? No malt syrup, again, necessary?
I'm open to suggestions.

JW > wrote:

> I'd like to start making my own deli mustard as the only store here
> has stopped bringing it in.

What is deli mustard?

> I did a web search, but found only two,
> with rather exotic ingrediants, that are unavailable here. No brown
> mustard seeds. Are they necessary?

Yes, either brown or black mustard (seeds or powder) is necessary,
because mustard made with white/yellow seeds is always inferior, as it
is completely devoid of any aroma. It is still possible to make mustard
with white/yellow seeds, of course, but you will probably want to add
some aromatic spices. Brown and black mustard seeds and powder can be
purchased online easily enough.

Here is a fairly recent post of mine with some links. I hope they are
still current.

<http://groups.google.com/group/rec.food.cooking/msg/7997e9256aea8232>

> No malt syrup, again, necessary?

Not unless a particular recipe calls for it.

> I'm open to suggestions.

I've just put up again a collection of some 342 mustard recipes I once
found somewhe
<http://vsack.homepage.t-online.de/mustard.txt>.

And here are some 148 more recipes...
<http://www.melborponsti.com/inxmtd.html>.

Meanwhile, here is a simple Russian mustard recipe, which is a favourite
of mine.

Russian mustard

1/2 cup mustard powder (made with brown mustard seeds (Brassica juncea
Czern.)
1 1/2 cup boiling water
1 teaspoon salt
1 teaspoon vegetable oil
2 teaspoons vinegar
1 teaspoon sugar

Put the mustard powder into a non-reactive dish and pour over some of
the boiling water. Stir with a wooden spoon to get rid of lumps.
Smooth down the mustard and pour over the rest of the boiling water,
covering the mustard with 1-2 cm (0.4-0.8 in) of water. Cover and leave
at a cool place for 8-10 hours. Pour off the water and add the salt,
oil and vinegar. Mix well and let 'ripen' for a day or two.

Victor

"JW" > wrote in message
news
> I'd like to start making my own deli mustard as the only store here
> has stopped bringing it in. I did a web search, but found only two,
> with rather exotic ingrediants, that are unavailable here. No brown
> mustard seeds. Are they necessary? No malt syrup, again, necessary?
> I'm open to suggestions.

Considering your questions, you'd fare better mail ordering a case of
mustard.

Use yellow mustard seeds and food coloring.

JW said...

> I'd like to start making my own deli mustard as the only store here
> has stopped bringing it in. I did a web search, but found only two,
> with rather exotic ingrediants, that are unavailable here. No brown
> mustard seeds. Are they necessary? No malt syrup, again, necessary?
> I'm open to suggestions.


JW,

I've offered up this clone recipe of Philippés hot mustard more than once.
I wouldn't declare it deli mustard due to it's OVERheated nature.

It's hotter than any Chinese mustard I've ever tried. So, When you want
your nose to run and your scalp to sweat, try this:


Hot Mustard Sauce for French Dip Sandwich

4 Tablespoons dry mustard powder
1 Tablespoon white wine vinegar
2 Tablespoons flat beer
1 clove garlic
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon turmeric
1 Tablespoon olive oil (optional)

Whisk together dry mustard, vinegar and beer. Use a garlic press or a large
pair of pliers to squeeze the juice from the clove of garlic into the
mixture. Stir in sugar, salt and turmeric. To make smoother and less hot,
add olive oil to taste.
(Source given: The Press Enterprise)


For starters, use sparingly. It's really, really, really, really, really
HOT!!!

Best,

Andy
--
Eat first, talk later.

Thanks for your responce guys. Thanks for the links Victor, I'm
stunned that there could be that many variations on what I thought was
a simple condiment!

In article >, JW > wrote:
>Thanks for your responce guys. Thanks for the links Victor, I'm
>stunned that there could be that many variations on what I thought was
>a simple condiment!

It's a bit like Chinese restaurants:

5 meats X 3 sauces X 2 nuts X 2 carbs

and you've suddenly got 60 dishes on the menu! :-)


Cheers, Phred.

--
LID

In article >,
JW > wrote:

> I'd like to start making my own deli mustard as the only store here
> has stopped bringing it in.

What is "deli mustard," JW?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."