This is the first link you find when you google it and it happens to be a really good one.
My first attempt I went to whole foods and got white/yellow mustard seeds (all they had)
I added honey, and rosemary from our garden. I processed the seeds in the ninja blender, did not use any ground mustard. This turned out to be a REALLY pungent mustard, nearly too harsh for much use. I've tried it as a dip for fried chicken. Anna used it as a marinade for chicken, which turned out ok.
Next, I've purchased black, yellow, and ground mustard seed from Berkeley Bowl.
Goal is to make a dijon and some sort of spicy/chili mustard...tbd
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