Mustard - wet or dry?

[Jenny H]

Hi all

When the recipes in the TM Cookbooks say 'mustard', should I use wet or dry?

Jenny H

[brazen20au]

wet

dry is mustard powder

[Nay-nay]

And you can even make your own in the TMX! I just milled up whole mustard into powder and added a little oil. Not sure if that's how ya make it but it works in all the recipes I've used it in.

[Shayla]

Which kind of mustard seeds did you use? Sounds like another good idea to make something from scratch with no preservatives.

[judydawn]

I made this recipe a few years ago along with other goodies, took them to where we were having lunch and handed jars out to everyone.

Honey Mustard

1/2 cup yellow mustard seeds
1 tsp salt
2 tblspns olive oil
2 tblspns honey
3 tblspns white wine vinegar

Put the mustard seeds into the TM bowl and blitz them for a few seconds.
Add remaining ingredients and mix until well combined.  If not moist enough, you can add a teaspoon of extra oil or if a sharper flavour is desired another teaspoon of vinegar.
Leave mustard to mellow for at least 2 days before using.


This recipe was created by Beverley Sutherland Smith - one of Australia's top food writers.  There is another mustard recipe in the little booklet called a herb mustard but it has 11 ingredients in it and I though the above recipe was far easier to put together. However, if anyone is interested in the other one I will post it.

[Jenny H]

Thanks everyone

The more I learn - the more questions I have.

Once again, my question has been answered - thanks.  I do like the look of that recipe judydawn!

Jenny H

[judydawn]

I haven't made it in the TMX hence no times or speeds but I figured it would be easy enough to work out.  From memory it was rather thick but great to use in casseroles etc.

[Nay-nay]

Which kind of mustard seeds did you use? Sounds like another good idea to make something from scratch with no preservatives.

Yes, I used Yellow mustard seeds- I use them in pickling, cornmeat etc

[Shayla]

Many thanks - I will try plain and honey style, there is a farm here that sells an apricot honey mustard - perhaps I will try and reverse engineer that recipe when apricots are in season again.