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Old 06-19-2008, 05:50 AM   #1
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Default The Mustard thread

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


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Old 06-19-2008, 05:57 AM   #2
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Alton is the reason I brew. The guy just gets it dosen't he?
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Old 06-19-2008, 11:24 AM   #3
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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.
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Old 06-19-2008, 11:50 AM   #4
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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.
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Old 06-19-2008, 01:11 PM   #5
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Quote:
Originally Posted by zoebisch01 View Post
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!!!
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Old 06-19-2008, 01:21 PM   #6
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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...
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Old 06-23-2008, 03:41 PM   #7
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Bourbon honey mustard sounds awesum! I must try Alton's recipe too for starters.
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Old 06-25-2008, 01:05 PM   #8
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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.
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Old 06-25-2008, 01:05 PM   #9
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Quote:
Originally Posted by Revvy View Post
Bourbon Honey Mustard Recipe pleeze!!!
It is still aging, if I am satisfied with the results I will post.
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Old 08-08-2008, 10:53 PM   #10
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Default Beer Mustard Recipe?

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?


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