Day 172 Ale and Brown Sugar Mustard

Ale and Brown Sugar Mustard

1/2 Cup Brown Mustard Seeds
1/2 Cup Ale
1/2 Water
1/4 Cup Apple Cider Vinegar
3 Tablespoons Brown Sugar
1 Teaspoon Salt

I used the Leffe Belgium Blonde Ale

Combine all ingredients in a jar.  Let it macerate for 2 days.  Place in a blender and puree until smoother.  Return to jar and let mellow at room temperature for 4 weeks.  Transfer to a clean jar.  The mustard will last in the refrigerator for 1 year.

Mellowing mustard

Goes well on sandwiches.

Makes 1 3/4 cups.

Soundtrack Howard Jones - Live in Birkenhead

Day 138 Dijon Mustard

Dijon Mustard

1/2 Cup Brown Mustard Seeds
1/2 Cup White Wine
1/4 Cup Apple Cider Vinegar
1/4 Cup Water
1 Teaspoon Kosher Salt

Macerating

Combine all the ingredients in a jar.  Let it Macerate for 2 days.  Place in a blender and puree until smooth. Pack it in the jar and store at room temperature for 3 weeks.  Transfer to a clean jar.  Move the mustard to the refrigerator where it will keep for 1 year.

Blended and mellowing

Soundtrack Lindy Vopnfjord - Young Waverer

Day 121 Yellow Mustard

Yellow Mustard

3/4 Cup Powered Mustard
3/4 Cup White Vinegar
1/2 Cup Water
1 Teaspoon Turmeric
1 Teaspoon Kosher Salt
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Paprika
1 Teaspoon Potato Starch

In a medium bowl, whisk together all of the ingredients until smooth.  Pour the mixture into a saucepan and simmer over low heat for 8 to 10 minutes, stirring frequently.  Pour the mustard into a jar.  It will thicken as it cools.  Store in the refrigerator for 2 o 3 months.

Goes well with sandwiches.

Soundtrack Thousand Foot Krutch - Set It Off