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Bavarian Brown Mustard ½ Cup Whole Brown Mustard Seed ¾ Cup dry Sherry 1 Cup dry Mustard ¼ Cup packed Brown Sugar ¼ tsp Salt Combine mustard seed and sherry in a bowl and let stand for 2 to 3 hours. Transfer mixture to a food processor and blend until almost smooth (mustard will be grainy). Add dry mustard, sugar and salt; blend well. Place in a jar with a tight fitting lid. Age in a cool dark place 2 to 8 weeks. Store in a cool dark place. From Gourmet Mustards, Helene Sawyer and Cheryl Long. |
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Gourmet mustards have never been so easy and fast. Learn how to make the best mustard you and your family will ever try. Makes a great gift!
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 Gourmet Mustardsby Helene Sawyer & Cheryl Long 116 pgs; Paperback From making delectable gifts from your kitchen to creative cooking that adds that zippy mustard touch, here is the best-selling classic on mustards. Clear, easy instructions - no special equipment needed. Now with a new diet-conscious emphasis, food substitutions and Lo-Cal counts. Enticing use of fresh herbs. Over 125 recipes starring mustard in all its marvelous variety. item #6000 the price $7.95  |
 Making and Using Mustardsby Claire Hopley 32 pgs; Paperback 5 1/2" x 8 1/2" Learn these simple techniques for making your own mustards. Also comes with recipes and tips on how to use mustard in cooking. Makes an economical gift! item #6002 the price $3.95 |
| Mustard Making Supplies: | |
| Mustard Powder: Yellow Powder - 1 lb. A mildly pungent powder made from the ground flour of the yellow mustard seed. This is used as the main ingredient for making a base Dijon-style mustard. From this base add a few basic ingredients to make a variety of flavored mustards that will rival any store bought concoction. item #8600 the price $12.50 |
Mustard Seed: Whole Brown - 4 oz. The hottest of the three types of mustard seeds. Use ground to in hot Chinese mustard or hot curries. Also makes an excellent grainy Bavarian style mustard excellent for Krauts. item #8604 the price $3.50 |
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