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I figure it is either because I didn't cook it long enough, or I need to add more mustard.
I followed the recipe, which I've used before. I always modify it a bit. This time I used honey.
So it doesn't seem like I would need to add more mustard.
I'm not even sure if the powdered mustard is what thickens it up.
I simmer-boiled it on the stove for more than 15 minutes, and it didn't seem to be getting any thicker after about 10 minutes. I kept on boiling it for a bit more, because it was so runny. But eventually, it seemed like it wasn't going to get any thicker.
I’ve never made my own mustard other than an uncooked version for egg rolls (equal parts Coleman’s and water), but yes the mustard powder acts as a thickener.
Don’t boil your mustard: warm up your brine so the sugar, salt, honey if using able to dissolve.
Add a warmed up pickle juice ( with or without vinegar in it- depending on your preference)- optional-
- and add a little bit of warm brine at a time to your dry mustard -a glass jar?- while mixing the mustard and breaking the clumps.
Stop adding the brine when the mustard nearly the consistency you like.
Some like to add a bit of neutrally tasting oil - it stops the mustard from developing too much heat while “curing”.
Cover the container and put it in a warm place.
The mustard will be ready the next day or so. The bitterness will disappear and a deep flavor develop in 2-3 days or so. Keep it tightly closed, otherwise the kick of “the heat” would disappear
Vinegar does the same as oil: stops further heat developing- but not everyone prefers vinegar- this is the reason some make their own mustard.
Experiment to find the best recipe for your taste with the same ingredients
Last edited by Nik4me; 12-19-2020 at 12:11 PM..
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