Panic Averted! I found the mustard recipe (see below) and, it appears I’ll be posting twice today — woo hoo blazing a trail here. In the process of locating the little sucker, I cleaned out my cookbook/recipe area which was desperately needed.
I’m ready. The kitchen’s been cleaned, cookie supplies have been purchased and I’m poised for a weekend of baking. In between I need to pull decorations, figure out my Christmas card situation (which should be fine as I didn’t send out cards last year — something had to give, last year it was the cards) and attend our first holiday get-together. It truly is a pretty darn fantastic time of the year.
All of the ingredients for what I’m dubbing to be ‘Paula’s World Famous Mustard’ can be purchased on Amazon, as well as from your local grocery store. We tend to use Amazon as you can buy larger version of the items. In general, there’s not a much brand specificity going on here excluding the Colman’s Mustard, partly because Tony loves its flavor and partly because they sell large cans of the stuff. It’s a quick recipe that makes a lot of mustard. My one tip when making the mustard is to make sure you have enough containers to store it (it keeps well and the taste improves the longer it is stored).
Without further ado, I give you Paula’s World Famous Mustard:
- 1 Tbs water
- 1/2 – 3/4 Cup Mustard Flour
- 1 – 1.25 Tbs of Mustard Seed (grounded)
- 1/2 Cup White Wine Vinegar
In a small bowl, combine the water, mustard flour and mustard seed and stir until smooth and creamy. Let stand at room temperature for 10 minutes (a step we never take :)). Drizzle in the vinegar and stir until smooth and creamy. Transfer the mustard into an airtight container and refrigerate for at least 1 week (another step we never take…). Refrigerate after each use.
The little, vinegar-stained card says it makes 3/4 of a cup, I think I’m cautioning on storage containers as we tend to make the whole tin of Colman’s in one whack.
A note of caution, this is a hot mustard, but if that’s your thing, you’ll definitely enjoy. With that, I’m wishing you safe travels, smooth sailings and, of course, bon appetite!