make great mustard

but I did make pretty good mustard. I’m going to shelve this goal for now.

Made beer-basil mustard. It’s supposed to set in the fridge for 5 days before I taste it.

I made mustard yesterday, basing it loosely on this recipe. But I made a few changes. I also didn’t really measure things. Here’s an approximation of what I did:

1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup Chardonnay wine
1 teaspoon ground turmeric
2 tablespoons lemon juice and about a teaspoon of zest
2 teaspoons honey
sea salt
freshly ground black peppercorns, to taste

I put all that in the food processor and processed until smooth. It tasted pretty bitter, which is why I added the honey. It was okay last night, but truly yummy today. But it’s spicy. I might try to make a less spicy mustard next time.

Still, I call this a success!