Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

OT Homemade Mustard Recipe?

yzziyzzi Posts: 1,793
edited February 2013 in Off Topic
My mother-in-law brought me back a jar of this mustard from a trip up north and I love it. Got me thinking I should start making my own. Any of you have any recipes that you've found you really like?

Found Emri's grainy mustard recipe which looks descent, but I'm also looking for a creamy one too.

Thanks!
Dunedin, FL

Comments

  • GriffinGriffin Posts: 7,434

    Kristi aka @Necessary_Indulg asked the same thing back in January and got a bunch of comments taht should help you out.

    http://eggheadforum.com/discussion/comment/1291692/#Comment_1291692

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • yzziyzzi Posts: 1,793
    Thanks Griffin, I'm looking for just mustard as the condiment, not a mustard based bbq sauce.
    Dunedin, FL
  • GriffinGriffin Posts: 7,434
    Doh!! Sorry about that. Guess I read it to fast and assumed you meant sauce. My bad.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • jlsmjlsm Posts: 910
    Look for a Dijon style that uses wine and only mustard powder. No matter how long you process, you won't get mustard made with seeds smooth. Also, cure overnight on the counter, not the fridge. Cold inhibits the spiciness.  
    *******
    Owner of a large and a beloved mini in Philadelphia
  • jlsmjlsm Posts: 910
    Look for a Dijon style that uses wine and only mustard powder. No matter how long you process, you won't get mustard made with seeds smooth. Also, cure overnight on the counter, not the fridge. Cold inhibits the spiciness.  
    *******
    Owner of a large and a beloved mini in Philadelphia
Sign In or Register to comment.
Click here for Forum Use Guidelines.