Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vickys homemade wholegrain mustard. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Whole grain mustard is prepared mustard where the seeds are visible and sometimes still whole. Sometimes called grainy stone ground, or course ground. It can be found it in the store next to all the other condiments like ketchup or mayo, but why buy it when you can make it from scratch?
Vickys Homemade Wholegrain Mustard is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Vickys Homemade Wholegrain Mustard is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have vickys homemade wholegrain mustard using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vickys Homemade Wholegrain Mustard:
- Take 80 g yellow/brown mustard seed mix
- Make ready 20 g mustard powder
- Prepare 1 tsp low sodium salt
- Get 120 ml cold water
- Take 3 tbsp apple cider vinegar
- Take 2 tbsp honey / agave nectar / brown sugar
Wholegrain Beer Mustard for Canning ⋆ One Acre Vintage Homestead. Whole grain mustard is prepared mustard with visible mustard seeds. Look for coarse-ground mustard or stone-ground mustard if you can't find whole grain. Mix mustard and maple syrup together before pouring over sausages and stirring.
Instructions to make Vickys Homemade Wholegrain Mustard:
- Grind the mustard seeds briefly. You don't want to powder them because you're adding mustard powder anyway. Just knock them around a bit
- Add the mustard powder, salt & water and mix together. Let the mixture stand for 10 minutes to absorb the water a bit
- Stir in the vinegar and sweetener
- Pour into a sterilized glass jar, screw the lid on and set in the fridge to cure. This mixture will fill 2 old 150g mustard jars
- Wait AT LEAST 2 days before tasting. It won't be that great at first. It needs to sit a while. It will taste horrible and be quite runny when you put it in the jar but will thicken up and the bitterness will mellow out as more time passes. I leave mine a couple of weeks to get it to how I like it
- If you use hot water instead of cold, the mustard will be milder. If you leave the mustard seeds whole it will also be milder. If you leave out the mustard powder it will be milder still. You can also use beer or milk as your liquid, whatever you prefer. Using less water and more vinegar will also make your mustard a little milder. If you find that after a few days the mustard is too hot for you, spoon it into a bowl and heat it through then pour back into a clean sterilized jar when cooled. The heating will dampen the spice down. You can also add more sweetener if you want to. Putting the jar in the fridge will stop the flavour intensifying. If you like a spicier mustard, let it cure at room temperature and once your mustard has reached the desired flavour, put it in the fridge to stop the flavour mellowing more
A very simple recipe to get you started. This post may contain affiliate links. Please read my disclosure and privacy policy. I don't know why it's never You likely can use just powdered mustard, but you'll miss out the consistency of the wholegrain. I have made both wholegrain and "smooth" mustard with added horseradish, so that's a good flavor to play with, and you can also mess around with adding peppers for heat.
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