American Style Mustard

American MustardI'm have a love/hate relationship with mustard. It's one of those things that I have phases of eating. A while back it was just Coleman's Mustard Powder mixed with a little water, then a phase of Moutarde de Meaux, now with the barbeque season upon us, it's the mild American Style mustard that's so mild you can spread it liberally over everything. I like the similar, but more spiced dark German mustards and, of course, a french dressing wouldn't be the same without a touch of Dijon.

A web search produced two 'copycat' recipes for French's® Classic Yellow® Mustard, known as 'ballpark' mustard. Both were very similar except that one uses 3 times as much mustard powder!

This is my compromise recipe using mustard powder ground in the coffee grinder from yellow mustard seeds. I found it a little on the bitter side and added a pinch of sugar, maybe brown/black mustard seeds would rectify this?

Ingredients
42g Ground yellow mustard seeds
5g Plain Flour
120g Water
90g Distilled white vinegar
5.5g Salt
1g Tumeric
A couple of pinches of sugar and paprika

Method
Mix all the ingredients in a pan and bring to a boil, stirring to avoid lumps. Simmer gently, stirring frequently, for 5 minutes. Pot in a sterilised jar. I wash my jars and then heat them in the oven for 5 mins or so at 100°C to sterilise them.


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There are two comments

Malcolm

Hi Phil, followed you here from the sausage forum/mustard, I’m always on the lookout for variations on a mustard theme ! It is my understanding that mustard seeds need a warm wet period (a few hours to a few days depending on your taste buds and the variety of seed) to enable an enzyime reaction to develop the flavour components that we desire. The enzyimes are killed (inactivated) by heat. So, to boil it all first I think is probably the reason for the bitter taste and is wasting the potential of the seeds. Try just a mix of ground seeds in water (stiff paste) in a warm place and sample at intervals, it is quite a relevation.
So, may I suggest that you mix the ground seed with the 120g water and leave to stand for a while (while = determined by above experiment !) then mix with the rest, boil & bottle.

Malcolm, (Email ) - 02-06-’10 22:20
Phil

Great information – many thanks, I’ll try that idea.

Phil, (Email ) (URL) - 03-06-’10 14:10

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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