Author Topic: 'Thermofest' Mustard  (Read 16490 times)

Offline kezza

  • Hero Member
  • *****
  • Posts: 654
    • View Profile
'Thermofest' Mustard
« on: August 30, 2012, 12:21:37 pm »
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.
 

Offline cecilia

  • Hero Member
  • *****
  • Posts: 1373
  • Renew. Refresh. Rejoice.
    • View Profile
    • Thermorevolution
Re: 'Thermofest' Mustard
« Reply #1 on: August 30, 2012, 12:39:36 pm »
Thank you so much, kezza. 
"Be kind whenever possible. It is always possible." — Dalai Lama

https://www.facebook.com/thermorevolution

Offline cookie1

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 32959
    • View Profile
Re: 'Thermofest' Mustard
« Reply #2 on: August 30, 2012, 12:50:15 pm »
Thanks kezza. It is very nice. My DHSays thanks too as he really loves it.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline Tenina

  • Hero Member
  • *****
  • Posts: 671
  • The new publicity shot…
    • View Profile
    • Tenina.com
Re: 'Thermofest' Mustard
« Reply #3 on: August 30, 2012, 01:28:45 pm »
YAY…thanks Kezza…

 ;D ;D

Offline kezza

  • Hero Member
  • *****
  • Posts: 654
    • View Profile
Re: 'Thermofest' Mustard
« Reply #4 on: August 31, 2012, 11:39:49 am »
You are all very welcome.  I am just relieved that somebody liked it :)

Offline cookie1

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 32959
    • View Profile
Re: 'Thermofest' Mustard
« Reply #5 on: August 31, 2012, 12:16:45 pm »
We 'love'it.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline Cuilidh

  • Hero Member
  • *****
  • Posts: 6077
    • View Profile
Re: 'Thermofest' Mustard
« Reply #6 on: August 31, 2012, 09:22:12 pm »
Does it may any difference if you use yellow or black mustard seeds?  Is one hotter than the other?
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.

Offline kezza

  • Hero Member
  • *****
  • Posts: 654
    • View Profile
Re: 'Thermofest' Mustard
« Reply #7 on: September 01, 2012, 04:02:24 am »
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.

Offline Katiej

  • Hero Member
  • *****
  • Posts: 2619
    • View Profile
Re: 'Thermofest' Mustard
« Reply #8 on: September 01, 2012, 07:57:15 am »
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.
Katie from Adelaide, SA

A party without cake is really just a meeting - Julia Child

Offline Tenina

  • Hero Member
  • *****
  • Posts: 671
  • The new publicity shot…
    • View Profile
    • Tenina.com
Re: 'Thermofest' Mustard
« Reply #9 on: September 05, 2012, 02:59:51 pm »
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

Offline CreamPuff63

  • Hero Member
  • *****
  • Posts: 7673
    • View Profile
Re: 'Thermofest' Mustard
« Reply #10 on: September 05, 2012, 03:38:45 pm »
Blog away! There are a fortunate few who have a jar on hand
Non Consultant from Perth, Western Australia

A balanced diet is a biscuit in each hand

Offline cecilia

  • Hero Member
  • *****
  • Posts: 1373
  • Renew. Refresh. Rejoice.
    • View Profile
    • Thermorevolution
Re: 'Thermofest' Mustard
« Reply #11 on: September 05, 2012, 04:10:37 pm »
Or somewhat less than a jar at this stage.  ;)
"Be kind whenever possible. It is always possible." — Dalai Lama

https://www.facebook.com/thermorevolution

Offline kezza

  • Hero Member
  • *****
  • Posts: 654
    • View Profile
Re: 'Thermofest' Mustard
« Reply #12 on: September 07, 2012, 10:31:48 am »
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

Offline Katiej

  • Hero Member
  • *****
  • Posts: 2619
    • View Profile
Re: 'Thermofest' Mustard
« Reply #13 on: September 07, 2012, 10:40:16 am »
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  :)
Katie from Adelaide, SA

A party without cake is really just a meeting - Julia Child

Offline Bootobethin

  • Hero Member
  • *****
  • Posts: 609
    • View Profile
Re: 'Thermofest' Mustard
« Reply #14 on: September 13, 2012, 07:48:00 am »
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.