Mustard
Powder
One of the oldest known culinary and medicinal spices, the
Romans and Greeks were believed to have used table mustard as we do today.
The oldest known recipe was written in the 1st century AD.
When making mustard, use stainless steel, glass or ceramic utensils
and containers (aluminum gives mustard an odd flavor). For a standard thickness,
use 8 parts mustard by volume to 7 parts liquid. Mustard is very hot when
first mixed, and then mellows with age. Refrigeration nearly stops the mellowing
process. For a nippy, but not overpowering mustard, store at room temperature
for 6 weeks, then move to refrigerator. Try 4 weeks for hot mustard and
8 weeks for mild. An easy starter recipe is 1 Cup regular mustard powder
(4 oz. by weight), 3 fl. oz. vinegar, 3 fl. oz. cool water, ½ tsp. salt,
and 1 TB. honey. Mix until smooth, then pack in glass jars. Feel free to
experiment. For Chinese restaurant-style mustard, mix 8 parts Oriental powder
with 7 parts water. Let stand 10 minutes for heat and flavor to develop.
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