I am a mustard addict! Helene Dsouza.
Related features. You can adjust the amount of Turmeric powder in the recipe by omitting it completely or by reducing the spice. Usually I keep it out in the tropics too, but in a dry, cool and dark place. Jump to Recipe.
Next, we will pound the seeds and if they have lost a bit on liquids, then add about 1-2 Tablespoons water to the mixture. While I love the creamy texture of say a true dijon mustard, still creamy, thick and spreadable, I love the chunky aspect of a whole grain as well.
That last photo says it all. You will need to let it stand for minimum 4 weeks before you can use it. I have never considered making my own mustard, which is strange now that I think of it, this looks possible!
The flavors do indeed mellow after 2 weeks. Faith An Edible Mosaic.
Cheers Meagan! Would this recipe work without the buzz?
Don't miss a post! Thanks Natasha, it gets better tasting too the longer you have it — refrigerated of course. Roasted Cauliflower Mac and Ch... HI there, I was hoping to try making this recipe, just wondering how much mustard it makes in terms of jars etc?
With beer to bump up the flavor! You are an inspiration, Helene!!! Share this Recipe Please enable functionality cookies to use this feature.