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English Red Mustard

Monday, 26 May 2008

Description

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

Ingredients

At a glance

Cuisine

American

Cooking Method

No Cook

Heat Level

Chile

Piquin

Meal/Course

Condiment

Makes

1/2 cups

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

Methods/steps

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.

Reviews

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