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You sound like you cook like me . I mean with your own sense of style. I like that .
December 13th, 2009
Basically, id doesn’t matter whether you start with seeds or powder. Some recipes will say grind the seeds, but I have found that when they are soaked a couple of hours in the liquid ingredients and placed in the blender, it comes out just fine.
½ cup dry white wine
¼ cup white distilled vinegar
4 tablespoons dry mustard (powder or 5 tablespoon seeds or ½ and ½)
1 tablespoon sugar
½ teaspoon salt
put all ingredients in blender and process until desired texture, then place in jar with lid and refrigerate for up to a month.
See also Food Network and About
Now to experiment, use any ingredient you think you would like to taste. I like to try one of each of these (but not more than two) raspberries, honey, molassas, finely chopped raisins, chopped onion, garlic, and on and on. There is no “wrong” thing to put in your mustard. You can even substitute apple juice for the white wine, or vegetable broth, or something else? How about mustard salsa (chutney) with cut up tomatoes, onions, and tiny bits of bacon or hot dogs.
September 3rd, 2009
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