English Mustard From Scratch Recipes

ENGLISH MUSTARD

Steps:

• Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them).
• In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!).
• Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer.
• If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
• Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
• Enjoy!

ENGLISH MUSTARD FROM SCRATCH

Steps:

• In a non-reactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
• Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until creamy, four to six minutes.
• Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving.
• Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.

ENGLISH MUSTARD

Steps:

• Put the mustard seeds in an electric grinder and grind to a fine powder. Transfer to a bowl and sift in the flour and the salt. Mix together well. Gradually beat in the beer to make a smooth paste.
• Spoon the mustard into sterilized jars. Seal the jars and label. Keep in a cool dark place for 2 weeks before using to allow the flavours to develop.

REAL ENGLISH CUSTARD FROM SCRATCH

Steps:

• In a bowl beat the yolks and cornflour by hand with a whisk until well combined.
• Heat the milk and the vanilla in a heavy based saucepan.
• Add the yolk mixture and the sugar.
• Stir constantly (in a figure 8 to get all the sides) over a medium-low heat for about 10 minutes OR until it is thick and coats the back of the spoon. Never let it boil as the bottom of the pan will burn and all you will taste is burnt custard.
• Rest for 10 minutes and serve warm.