Home Cooking 15

Mustard Making Tips - Too Spicy!

luciaannek | May 30, 201207:50 AM


I decided to try making some mustard yesterday after seeing the chowtip video on making mustard that came out a little while ago. I used a homemade vinegar that seemed fitting, made from a pumpkin spiced ale. I used coleman's dry english mustard. I added the vinegar until it was paste-like, then added a little salt. I let it sit overnight to mingle a little.

The problem is, it's so spicy it's hard to eat. I'm no wimp, but I can only put a tiny dab on my food without it blowing my head off. The flavor is nice, but it hard to get enough of it without putting on too much in terms of spiciness.

I don't think I can just water it down; it would loose it's mustardy consistency. Is it just the brand of dry mustard? Should I cut it with something? I've heard of people adding flour to mustard but that doesn't sound tasty. Should I have not let it sit overnight? Any ideas?

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