'Thermofest' Mustard

[kezza]

Here's the Mustard recipe I made for our gifts.  I am not sure of the original source for the recipe - only know a friend of mine from Sydney gave it to me about 10 years ago.

120g Yellow Mustard seeds
2 tspns green peppercorns
2/3 cup red wine vinegar or brown malt vinegar (I used the brown malt vinegar)
1 cup olive oil
1/2 cup dry vermouth or white wine (I used white wine)
2 tspns salt
1 tspn sugar (I used raw sugar)
1 tspn curry powder
1/2 cup mayonnaise

Place all ingredients except mayonnaise in a bowl and mix well.
Cover with plastic wrap and leave to stand overnight.
Place mustard mixture into tmx and blend approx 3-5 minutes speed 5 or until mixture thickens.
Add mayonnaise and blend further 2 minutes speed 5.
Spoon into sterilised jars and seal - leave for 1 week to mature.

I was wondering whether or not to put butterfly in for final 2 minutes after putting mayonnaise in.  Might try that next time.

Mustard has quite a bite, so if you wanted it to be milder, just cut down on the peppercorns or use a very mild curry powder.
 

[cecilia]

Thank you so much, kezza. 

[cookie1]

Thanks kezza. It is very nice. My DHSays thanks too as he really loves it.

[Tenina]

YAY…thanks Kezza…

 

[kezza]

You are all very welcome.  I am just relieved that somebody liked it

[cookie1]

We 'love'it.

[Cuilidh]

Does it may any difference if you use yellow or black mustard seeds?  Is one hotter than the other?

[kezza]

I am not sure Cullidh about using black instead of yellow.  I have only every used the yellow.  Do you like you mustard hot?  If so, just use them, or if you want a milder mustard, cut back on the green peppercorns and curry powder.  I guess the yellow is more for the traditional 'yellow' mustard colour.

[Katiej]

Thanks for the recipe Kezza 
I've started making it today, can't wait to finish it tomorrow and to taste it after it's matured.

[Tenina]

I made some beautiful Honey Mustard Salad dressing with this on the weekend, now I need to write it up and blog it…but of course, they will all need your fantastic mustard first Kezza….wanna start commercial production??

xx

[CreamPuff63]

Blog away! There are a fortunate few who have a jar on hand

[cecilia]

Or somewhat less than a jar at this stage. 

[kezza]

Just back from Sydney and catching up on the forum.  It's a great recipe and so easy.  Forgot to let you know that I could get 4 jars out of each batch 

[Katiej]

I used big jars then, as I only got 2  
I made it last weekend, haven't tasted it yet as it's still maturing.
Looks and smells nice  

[Bootobethin]

I have a quick question!
Just about to make this beautiful sounding mustard and have ingredients soaking overnight.
Can I mix this on reverse at a slower speed for longer to keep more of a grainy texture or is the idea to whip it and have a smooth consistency?
I really like the grainy texture do you think it would work?

Thank you for sharing this recipe kezza.