The Mustard thread

[MikeFlynn74]

Holy crap this blows away any mustard you can buy- Im rubbing down some ribs this weekend with this stuff and some dry rubb.

Its easy as hell too

1/4 cup mustard seed
1/4 Cup dry mustard powder
2 tsp light brown sugar
1 tsp Kosher salt
1/2tsp Tumeric
1/4tsp paprika
1/4tsp Garlic Powder

Grind the Mustard Seeds and add to the rest. Make sure seeds are powder.

Add 1/4 Cup water + 1/2 Cup Cider vineger + 1/2cup Sweet pickle juice stir till fully mixed.
Put in microwave for 1 min or a little longer toget it hot.

Once its good and hot use a food processor until its nice and thick

[Jaybird]

Alton is the reason I brew. The guy just gets it dosen't he?
JJ

[Beerrific]

I made some of this mustard when I made his soft pretzel recipe, very good stuff. I did not have all the exact ingredients so I had to improvise, good nonetheless. It will also keep for weeks to months in the fridge.

[zoebisch01]

I have been making my own mustard for years. If you buy the powder online ( I get mine from www.atlanticspice.com) the ingredients cost should run around $1 for about 24 oz of prepared Mustard.

I encourage everyone to work with their own unique ingredients to find a balance as to what you are looking for. I made a Bourbon Honey Mustard last. One thing I will add is that after you mix the Mustard it will be the hottest, and it can take a while to mellow. Hold it at room temperature for a few weeks until it mellows to the level of pungency you are after. Then arrest the process in the fridge.

[Revvy]

Originally Posted by zoebisch01

I have been making my own mustard for years. If you buy the powder online ( I get mine from www.atlanticspice.com) the ingredients cost should run around $1 for about 24 oz of prepared Mustard.

I encourage everyone to work with their own unique ingredients to find a balance as to what you are looking for. I made a Bourbon Honey Mustard last. One thing I will add is that after you mix the Mustard it will be the hottest, and it can take a while to mellow. Hold it at room temperature for a few weeks until it mellows to the level of pungency you are after. Then arrest the process in the fridge.

Bourbon Honey Mustard Recipe pleeze!!!

[Soulive]

I love Alton and I love mustard. I'm gonna try this out but I will sub in beer for some of the other liquid...

[Homercidal]

Bourbon honey mustard sounds awesum! I must try Alton's recipe too for starters.

[zoebisch01]

It occurred to me that what Alton is doing is jump starting and arresting the enzymatic reaction in the Mustard by microwaving. I still like the traditional approach.

[zoebisch01]

Originally Posted by Revvy

Bourbon Honey Mustard Recipe pleeze!!!

It is still aging, if I am satisfied with the results I will post.

[Bullbythehorns]

One of the things I enjoy at the Flat Branch Brewery in Columbia, MO (besides the Green Chile Beer) is the spicy beer mustard that they make in house. It is wonderful with their soft pretzels and accents their ploughmans platter exceptionally well. Does anyone have a recipe for one they make at home and would like to share?