Who doesn’t like mustard?
Mustard is one of the most popular condiments, used for sandwiches, hot dogs, and as a condiment for many other foods. The most commonly used mustard in this country has a dark bright yellow color, but surprising for most people the yellow color comes from turmeric rootstock, since mustard seeds are a dull grey-brown color. Mustard used to be white, pale brown or grey until 1904, when one of the French brothers who first developed mustard dressing decided to dress it up by using turmeric and make it bright yellow.
There are many types of mustard made, but what most people think about when they think of mustard is the well know yellow mustard. The type of mustard depends on the type of seed and liquid used to make it. Most people buy prepared mustard in jars or plastic squirt bottles. But the best mustard is made at home. Why don’t you try this yellow mustard recipe just for fun?
Ballpark Beer Mustard (Sunset Magazine)
Ingredients
Mustard is one of the most popular condiments, used for sandwiches, hot dogs, and as a condiment for many other foods. The most commonly used mustard in this country has a dark bright yellow color, but surprising for most people the yellow color comes from turmeric rootstock, since mustard seeds are a dull grey-brown color. Mustard used to be white, pale brown or grey until 1904, when one of the French brothers who first developed mustard dressing decided to dress it up by using turmeric and make it bright yellow.
There are many types of mustard made, but what most people think about when they think of mustard is the well know yellow mustard. The type of mustard depends on the type of seed and liquid used to make it. Most people buy prepared mustard in jars or plastic squirt bottles. But the best mustard is made at home. Why don’t you try this yellow mustard recipe just for fun?
Ballpark Beer Mustard (Sunset Magazine)
Ingredients
- 1/4 cup Colman's dry mustard
- 1/2 cup light-bodied beer such as Coors, Corona, or Full Sail Session Lager
- 1 teaspoon turmeric
- 1 egg
- 1 1/4 teaspoons salt
- 1 teaspoon cornstarch
- 1/2 teaspoon lemon juice
- 1/2 teaspoon sugar
- Whisk together dry mustard, beer, 2 tbsp. water, and turmeric in a medium metal bowl until smooth. Chill, covered, overnight.
- Bring a medium saucepan filled with 1 inch water to a simmer. To bowl of mustard mixture, add egg, salt, cornstarch, lemon juice, and sugar and whisk to blend. Set bowl over saucepan and cook, whisking constantly, until the mustard just thickens, 4 to 6 minutes.
For a flavorful and nutritious lunch try our recipe for Egg Salad (page 45) or Tuna Salad (page 48) in http://www.flavorfulfortifiedfood.com/samplepages
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