Author Topic: Mustard  (Read 13052 times)

Offline cookie1

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Re: Mustard
« Reply #15 on: May 25, 2014, 11:43:07 am »
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.
May all dairy items in your fridge be of questionable vintage.

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Offline Bootobethin

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Re: Mustard
« Reply #16 on: May 25, 2014, 11:36:10 pm »
Thanks cookie1 I might give kezza's  mustard another go.

Offline andiesenji

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Re: Mustard
« Reply #17 on: June 06, 2014, 06:25:35 am »
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
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Offline judydawn

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Re: Mustard
« Reply #18 on: June 06, 2014, 07:48:47 am »
That's an interesting recipe Andie and I'm sure it tastes sensational.  Thanks for sharing it with the forum.  :-* :-*
Judy from North Haven, South Australia

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Offline cookie1

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Re: Mustard
« Reply #19 on: June 07, 2014, 12:01:13 pm »
I love the step by step photos Andie. They always help. Thanks.
May all dairy items in your fridge be of questionable vintage.

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