English Mustard From Scratch Recipes

Steps:

• In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
• Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

Steps:

• In a non-reactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
• Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until creamy, four to six minutes.
• Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving.
• Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.

Steps:

• In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

Steps:

• Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them).
• In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!).
• Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer.
• If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
• Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
• Enjoy!

Steps:

• In a bowl beat the yolks and cornflour by hand with a whisk until well combined.
• Heat the milk and the vanilla in a heavy based saucepan.
• Add the yolk mixture and the sugar.
• Stir constantly (in a figure 8 to get all the sides) over a medium-low heat for about 10 minutes OR until it is thick and coats the back of the spoon. Never let it boil as the bottom of the pan will burn and all you will taste is burnt custard.
• Rest for 10 minutes and serve warm.