Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: kezza on August 30, 2012, 12:21:37 pm
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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.
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Thank you so much, kezza.
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Thanks kezza. It is very nice. My DHSays thanks too as he really loves it.
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YAY…thanks Kezza…
;D ;D
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You are all very welcome. I am just relieved that somebody liked it :)
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We 'love'it.
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Does it may any difference if you use yellow or black mustard seeds? Is one hotter than the other?
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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.
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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.
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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 ;D ;D
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Blog away! There are a fortunate few who have a jar on hand
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Or somewhat less than a jar at this stage. ;)
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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 ;D
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I used big jars then, as I only got 2 ;D
I made it last weekend, haven't tasted it yet as it's still maturing.
Looks and smells nice :)
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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.
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Bootobethin, I am sure that will be ok if you prefer a grainy texture. The original recipe was to whip it up in a food processor, so the flavour will be the same, just need to whiz it so that the oil incorporates and then adding the mayonnaise helps with the creamy texture.
Let us all know how you go. :)
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Thanks so much kezza I will let you know how I go!
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Katiej, have you tried your mustard yet?
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Not yet Kezza, but we will try it this weekend and report back. It smells so nice.
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I tasted the mustard today and it is lovely and full of flavour.
I used it in the chicken kebab marinate I made tonight.
Thanks Kezza for the recipe :)
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Great Katiej - I'm glad it worked out for you. :)
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Hi Kezza I made this mustard and followed your instructions and didn't make it grainy. I thought I would make it properly first and then tweak it. BUT mine tasted very bitter and quite unpleasant!! I am not sure where I went wrong I used yellow (normal) mustard seed and followed the instructions carefully. Do you have any hints or advice? I am determined to master this recipe.
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Bootobethin, I am not sure what's gone wrong. What curry powder did you use and check the date on your mustard seeds.
Also, how long did you leave everything to soak?
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Kylie, I have used your mustard in a casserole therefore it was not as noticeable as when I served it to DH tonight on a ham & mustard sandwich. He gave it the thumbs up. I only eat mustard in sauces. Thank you, it was a very useful gift in the goodie baskets.
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I made this a couple of weeks ago and, whilst it is a bit strong for me, DH thought it was wonderful - so much tastier than the stuff you get on the supermarket shelves. I will definitely make it again, but can I ask everyone else who has made it, which mayonnaise recipe did you make for it? The one I made already had mustard in it (I guess I could have left it out, but I didn't). I think the finished product would come closer to my taste if I used a mayo minus mustard.
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Cullidh, because I usually make so many batches at a time, I use bought mayonnaise (whatever is on special at the time). Not sure if those who have tried the recipe have used their own mayonnaise or not. Glad your DH liked it.
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I have nearly run out...I love this mustard. THE best....thanks so much...but can you start selling it?? PLS?
;)
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Oh Tenina, I wouldn't even know where to start! That is your domain :) I'm in Sydney at the mo, unfortunately my FIL has passed away, but when I get back, I'll gladly make you some :)
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kezza, i am so sad to hear that news , sending u and your family big hugs and :-* :-*
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Kezza, condolences to you and your family-in-law on the passing of your FIL.
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Sorry to hear the news Kerry, our condolences to the family at this sad time.
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Thanks everyone. Funeral is tomorrow. My FIL was 91 and fit as a fiddle until about 6 months ago. He was a lovely person. We will miss his telephone calls every Saturday morning to us in Perth.
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He was indeed blessed with a good life then Kerry and no doubt was quite content with his lot. Yes things are not the same when they are not the same and it will take some time to not be expecting that phone call on a Saturday morning.
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I love the sound of this, but does anyone know how much half a cup of mayonnaise is in grams please?
Thanks JB
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JB 1/2 cup = 125 ml.
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Thanks Cuilidh :) Have got my ingredients mixed for making tomorrow, sounds so delish, I doubt if I will have the patience to let it mature for a week ...
JB
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JB, if you are impatient to wait for it to mature, put aside one very small quantity for 'early' tasting and leave the rest for the week!
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;D
JB
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Just found this in my hamper searches.
So sorry to read about your loss, it takes a lot of getting used to.
What date do I put on it please? Do you think the date of the mayo I use?
Thanks
DJ
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Thankyou for your kind words DJ. I have never put an expiry date on mine because my friends devour this mustard! I think the expiry date of the mayonnaise would be the go and as long as it is refrigerated after opening, it will be fine :)
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Just finished making this, it was very runny, had to pour into jars, does it thicken? Or have I done something wrong?
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Jeninwa, it shouldn't be runny, and I don't think it will thicken, but leave it the week and see. I have to spoon mine into the jars.