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Mazon, IL | I attempted making mustard and while I like spicy brown mustard this is a lot hotter than I expected. I finely ground 1/4 cup each of yellow mustard seed and brown mustard seed. Added equal parts of white wine vinegar and dry white wine to make a thin paste. Also added about 1/2 teaspoon of salt. Put in a covered container in the refrigerator for 24 hours. The liquid was absorbed and the mustard was very thick so I thinned it with water.
This is fairly hot mustard. It will definitely clean the sinuses. Very much like horseradish.
Anyone else make mustard? What ratio of yellow to brown mustard seed? Did the wine bring out more heat? | |
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Homemade mustard
