Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: Zan on January 06, 2011, 07:19:04 am
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Ingredients
1/3 cup mustard seeds
1/3 cup cider vinegar (I used white wine vinegar)
1 clove of garlic - halved
3 tablespoons water
3 tablespoons honey
1/4 teaspoon salt
pinch ground cinnamon.
Method:
Combine mustard seeds, vinegar and garlic in a small bowl. Cover and refrigerate for 36 hours.
Discard garlic (use in something else!! Full of extra flavour) and pour mustard mix into the bowl.
Add water and process till a coarse consistency. I did all up about 1 minute at speed 6-8. Stopped a few times to scrape down sides and check consistency.
Add honey, salt and cinnamon and mix 10 secs speed 4.
Really lovely mixed with TMX mayonnaise to make a seeded dijon mustard.
Recipe from http://www.joysthermomixexperiences.clancie.com.au/MustardRecipe.htm
(http://3.bp.blogspot.com/_baJJCSYEBXM/TSLbiVipfGI/AAAAAAAABK4/ouwUukSJB4Y/s320/040111mustard.jpg)
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Thanks for this. We go through a lot of seeded mustard.
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Thank you so much for posting Zan :). Will be making this as soon as we run out of the current jar.
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Thankyou so much Zan. I love seeded mustard. On the list for tomorrow.
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Thanks from me too Zan, will be making also. ;D
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Oh lovely. Thanks Zan. I wonder how long it would store for in the fridge?
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Chelsea I imagine a few weeks, it's probably pretty pickled after the soaking and nothing to go off really. How long does honey last? Ages I guess.
Though I can't see ours lasting very long as the kids are munching through it at a rate of knots, lol.
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Honey can last for decades - if it crystallizes, just put the container in a pot of warm water and hold it at that temp until it is again free of crystals and semi-liquid.
You can also make mustard with jam or jelly - my standard recipe uses apple jelly but I also use orange marmalade, currant jelly, etc.
My homemade mustard (http://forums.egullet.org/index.php?/topic/45451-making-your-own-condiments-mustard-others/page__p__637986__hl__mustard__fromsearch__1#entry637986)
I also explain how to adjust the "heat" or "bite" of the mustard, if you happen to get a batch of seeds that are extremely hot and want to avoid the sinus rasping effect, it needs to be carefully heated in small increments.
I grow most of my own mustard and perhaps because of the desert, heat, some is really fiery - almost as hot as some of the peppers I grow.
That post is from several years ago and the posted images were deleted when the forum switched to a different host.
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Andie you are a great "Larousse Gastronomique" for the forum.I am amazed at your knowledge and enjoy all your comments.I'm itching to make your Heirloom Cake that you very kindly gave to Helene's blog.It's on my, for ever growing,"to do list".
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Andie, thanks for that, so interesting, can see lots of mustard experimentation going on here now.
I am continually amazed by your wealth of knowledge.
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Thanks for posting the recipe Zan. I loved making my own mustard as much as my family enjoy eating it. I soaked the seeds for about a week before making the mustard and it was fine. We love it in our salad dressings and it's great in the mayo. I'm getting ready to make my next batch.
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Ingredients
1/3 cup mustard seeds
1/3 cup cider vinegar (I used white wine vinegar)
1 clove of garlic - halved
3 tablespoons water
3 tablespoons honey
1/4 teaspoon salt
pinch ground cinnamon.
Method:
Combine mustard seeds, vinegar and garlic in a small bowl. Cover and refrigerate for 36 hours.
Discard garlic (use in something else!! Full of extra flavour) and pour mustard mix into the bowl.
Add water and process till a coarse consistency. I did all up about 1 minute at speed 6-8. Stopped a few times to scrape down sides and check consistency.
Add honey, salt and cinnamon and mix 10 secs speed 4.
Really lovely mixed with TMX mayonnaise to make a seeded dijon mustard.
Recipe from http://www.joysthermomixexperiences.clancie.com.au/MustardRecipe.htm
(http://3.bp.blogspot.com/_baJJCSYEBXM/TSLbiVipfGI/AAAAAAAABK4/ouwUukSJB4Y/s320/040111mustard.jpg)
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Ingredients
1/3 cup mustard seeds
1/3 cup cider vinegar (I used white wine vinegar)
1 clove of garlic - halved
3 tablespoons water
3 tablespoons honey
1/4 teaspoon salt
pinch ground cinnamon.
Method:
Combine mustard seeds, vinegar and garlic in a small bowl. Cover and refrigerate for 36 hours.
Discard garlic (use in something else!! Full of extra flavour) and pour mustard mix into the bowl.
Add water and process till a coarse consistency. I did all up about 1 minute at speed 6-8. Stopped a few times to scrape down sides and check consistency.
Add honey, salt and cinnamon and mix 10 secs speed 4.
Really lovely mixed with TMX mayonnaise to make a seeded dijon mustard.
Recipe from http://www.joysthermomixexperiences.clancie.com.au/MustardRecipe.htm
(http://3.bp.blogspot.com/_baJJCSYEBXM/TSLbiVipfGI/AAAAAAAABK4/ouwUukSJB4Y/s320/040111mustard.jpg)
Hi Zan
I have just made some mustard using another thermomix recipe that had all the ingredients mixed in together including the garlic then left overnight.
I have found it very bitter and was hoping someone would know what I could add to take away the bitter taste.
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I have made zan's and kezza's mustard and both have been bitter.
I would be interested in any info on reducing bitterness.
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Hi guys, I can't help with any tips for the bitterness as I have not had this problem. Hope someone can come up with something for you.
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I just did a very quick google search and one said salt would reduce the bitterness and another said that the mustard would mellow with time and the bitterness become less noticeable. Not sure if that helps at all.
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Thanks cookie1 I might give kezza's mustard another go.
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I have found that using a sweet base and applying heat to "temper" the mustard lessens both the heat and the bitterness.
An earlier post included a link to my recipe/method on eGullet but I have put it up on my blog, as of today.
Mustard recipe (http://www.asenjigalblogs.com/resurrected-recipes-from-long-ago/mustard-home-made-easier-than-you-might-believe/)
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That's an interesting recipe Andie and I'm sure it tastes sensational. Thanks for sharing it with the forum. :-* :-*
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I love the step by step photos Andie. They always help. Thanks.