English Red Mustard

Hans Wressnigg Leave a Comment

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English Red Mustard
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This recipe comes from Mount Horeb Mustard Museum. If you want it really hot, use piquin chiles.

Ingredients


  • 4 tablespoons cracked brown mustard seeds

  • 2 tablespoons Colman’s dry

  • (powdered) mustard

  • 1 teaspoon salt

  • 3 small dried hot red peppers, crushed

  • 1/4 cup cold water

  • 1/4 cup beer



Instructions


Whisk together the dry ingredients in a small bowl, then whisk in the water and beer until the mixture is smooth. Cover and refrigerate for 2 days, for the mustard to thicken and "ripen" before using. Store in a tightly covered jar in the refrigerator.

 

Servings
1/2 cups
Servings
1/2 cups
English Red Mustard
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe comes from Mount Horeb Mustard Museum. If you want it really hot, use piquin chiles.

Ingredients


  • 4 tablespoons cracked brown mustard seeds

  • 2 tablespoons Colman’s dry

  • (powdered) mustard

  • 1 teaspoon salt

  • 3 small dried hot red peppers, crushed

  • 1/4 cup cold water

  • 1/4 cup beer



Instructions


Whisk together the dry ingredients in a small bowl, then whisk in the water and beer until the mixture is smooth. Cover and refrigerate for 2 days, for the mustard to thicken and "ripen" before using. Store in a tightly covered jar in the refrigerator.

 

Servings
1/2 cups
Servings
1/2 cups
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