Homemade Ploughman’s Mustard
Submitted by John on 5 March 2008 - 7:21pm.
tags: preparations | mustard
A great, sturdy, home-made mustard that will stand up to any sausages, meats, or cheeses.
Makes about 2 cups.
Ready
- 2 cup dry mustard (i.e, Coleman’s)
- 1 cup firmly packed brown sugar
- 2 tsp salt
- ½ tsp turmeric
- 12 oz flat pilsner or ale
Set
- Airtight jar
- Food processor or blender
Go
- Place mustard, brown sugar, salt and turmeric in processor blend well.
- With machine running, add beer in slow steady stream and blend until mixture is smooth and creamy, stop machine frequently to scrape down sides.
- Transfer to airtight jar and store in refrigerator.
Re: Ploughman’s Mustard
Submitted by advert on 2 December 2009 - 6:09am.
login to post comments