Mustard, something I have been wanting to make for awhile. I already had the seed on hand so this was an easy one. I settled on a Spicy Horseradish Mustard from Classic Preserves by Catherine Atkinson and Maggie Mayhew. I hope it tastes better as the flavors meld as I am not so sure on this one. The key may be my mustard powder which is old and is giving it an "old" taste. It does meet Woodman's major requirement for mustard thought - SPICY - wow, this stuff is spicy! I think it will be great on an oven roasted turkey sandwich on our homemade bread. I'll let you know after lunch on Sunday!
Spicy Horseradish Mustard
1 1/2 T mustard seeds
1 c boiling water
1 c mustard powder
1/2 cup sugar
1/2 cup white wine vinegar or cider vinegar (I used white wine)
1/4 cup olive oil
1 t lemon juice
1. Put mustard seeds in a bowl and pour over the boiling water. Set aside and then leave to soak for at least one hour.
2. Drain the mustard seeds and discard the soaking liquid then tip the seeds into a food processor or blender.
3. Add the remaining ingredients.
4. Process until a smooth paste, then spoon into sterilized jars. Store in the refrigerator and use within 3 months.
Of course I was bad a measuring so mine turned out a little runny instead of pasty. I will make sure to measure accurately next time. I am making a beer mustard this weekend.
Can't wait to see what everyone else made!