Home Farm Herbery

  (Munfordville, Kentucky)
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The Art of Making Gourmet Mustard©

The Art of Making Gourmet Mustard©

By Arlene Wright-Correll

There is a big difference between what we buy off the shelves of our grocery stores and what we can make.  Not only health wise, but taste wise and also self gratification.

Some times it may be the only thing you make and you make it only once a year as Christmas or special occasion gifts. However, you make it so well you become famous for it and once in awhile it leads to a whole new business adventure for you.

One example may be making honey mustard and here is my Home Farm Herbery Easy Honey Mustard.

Ingredients:
2 tbsp. Organic Brown Mustard Seeds 

6 tbsp. Organic Yellow Mustard Seeds 
2/3 cup organic apple cider vinegar
1/3 cup of water (I prefer distilled or filtered)
½ cup local honey


Directions:
Combine the mustard seeds, 1/3 cup water and vinegar in a bowl while stirring well to completely submerge the seeds.  Cover and allow soaking at room temperature for 3 days.  I usually stir or swirl the bowl every day to see the transition. On the 4th day pour the mixture into a blender, add honey and salt and blend until smooth.  Store in sealed jar and refrigerate.  Use a glass or plastic lid to keep the vinegar from corroding the metal.

Get creative y adding 1 tsp. to 1 Tbsp. of aromatic seeds during the soaking process or adding your favorite dried herbs or powdered spices just before blending.  Then create a nice label with all the ingredients and say something like “Hand Blended Honey Mustard by “Your Name”.

You can do the same thing with Home Farm Herbery’s Oktoberfest Mustard.

Oktoberfest Mustard

This delicious tangy sweet mustard goes well with almost anything! Try it on bratwurst, smoked luncheon meats and pork!

Ingredients

1 12 oz beer (your favorite)
1 cup brown mustard seeds  
1 cup water
1/2 cup malt vinegar
1/2 cup lightly packed dark brown sugar
1/4 cup dry mustard powder
1 tbsp horseradish powder 

Directions:

Combine beer and mustard seeds in a stainless steel saucepan. Bring to a boil over medium heat. Remove from heat, cover at let stand at room temperature several hours. 

In a food processor, puree the seeds and beer until blended and well chopped. (You might want to retain a slightly grainy texture.) Return mixture to saucepan and whisk in all remaining ingredients.

Bring to a boil over high heat, stirring constantly. Reduce heat to medium and boil gently until, stirring frequently, until mixture is reduced by a third. (About 30 minutes) Store in a glass jar and refrigerate.


Again, in the event it is a gift put a great label on it.
 
 

How to make your own chemical free European Beer Mustard

Why consume condiments from a grocery store that contain texturizers, stabilizers, preservatives and refined sweeteners?  Why consume large amounts of high-fructose corn syrup when it is easy enough to make your own condiments?

Are we that busy or that careless about our family’s health?

At Home Farm Herbery we make beer mustard that is terrific and once in a while, just for variety we substitute some left over dry white wine, when there is some, for the beer.  Whenever you want to experiment you can substitute salt for fish sauce or lemon or lime juice for the vinegar and for those who want sweeter beer mustard just double or even triple the amount of honey.


Here is our recipe for Home Farm Herbery European Beer Mustard

Makes about 1 & ½ cups

Ingredients:




1/3 cup beer (brown ale, porter or stout)
½ cup white wine vinegar
2 gloves garlic minced or 1 teaspoon pure garlic powder  
1 tablespoon fish sauce
1 tablespoon honey or maple syrup (make sure either one you use are pure with not additives)

Directions:

In a bowl with a lid, stir all the ingredients together and set aside on your kitchen counter for a couple of days or in your refrigerator for a few days and simply forget about it for a time being.


When you are ready pour everything into a food processor and puree until smooth.  You can use it immediately and any leftover will store in the refrigerator for the next several months.

We use this with Bratwurst & Sauerkraut 

or we love it with healthy raw foods as a dip

How about making some as gifts?

Who can resist a cold glass of beer and homemade pretzels?



How about a good corned beef sandwich?



and last but not least Bratwurst and Sauerkraut
Happy and healthy eating begins when you just say NO to genetically altered foods.

Arlene Wright-Correll
 
 
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