How to make mustard: a mustard recipe.

As far as I could google, there is no other modern recipe for making mustard from mustards seeds available, if there is let me know. What I have created below is based on some old english texts, plus the flour ingredient from the ingredient list on the bottle for the mustard flavor I am trying create: Coleman's English Mustard. The citric acid (lemon juice) and the salt come from that too. The proportions I arrived at by experimentation, and seem about right. The mustard tastes floury until you let the whole thing rest in the jar for a day. After this time, the mustard flavor really shines too. Brown mustard seeds are available from Middle Eastern stores, yellow mustard seeds seem hard to come by in California, I had to go to a specialist herbal store, but they were still just as inexpensive.


3 level tablespoons each of yellow (white) mustard seed and brown (black) mustard seeds
1 cup of water
1/2 cup flour
1 tsp turmeric (for color) (ooh!)
2 tablespoons lemon juice
2 tbsp whey (optional - will extend shelf life up to 4 months)
1 level tablespoon of salt
1 tablespoon of powdered sugar
2 cloves garlic, crushed (optional)


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