made this for holiday gifts. the recipients loved them. we use the mustard ourselves- awesome! thank you for these recipes! :)
Rating: 5 stars
This is the only one of the three that includes mustard powder. The directions, meant for all three recipes, doesn't say when to add this ingredient - with the "mustard seeds", or as an "other ingredient". Despite that bit of carelessness, the mustard is delicious and exactly as spicy and tasty as I could ever want.
Rating: 2 stars
The English mustard was WAY to spicy for me. I’d liken it to wasabi paste. I’ve cut it with honey and have used it as a glaze for a pork loin. The recipe makes a very large amount. I love mustards, but I wish I would have made half the recipe.
After more tasting, the pink peppercorn mustard really is good. I poured out some of the liquid that settles at the bottom, and didn't shake the mustard before serving reduce the strong hint of the Sherry. Must try the others now!
The pink peppercorn mustard is way too thin. Too much liqiud and has too strong an alcohol taste. I followed the directions exactly, but this does not work out to become a creamy/thick/spreadable kind of mustard. Does anyone have any suggestions for improvement? I need a little help here Martha!
can you process these in a water bath for canning purposes?