The Yellow stuff!

[Ruby Slippers]

Can anyone out there point me in the direction of a really good strong mustard, please? I am sick to death of all these squeezy bottles etc. which would only really appeal to a child! When I have mustard - I want to be able to taste it! Thanks, folks!

[wheels]

Colman's mustard powder just mixed with a drop of water does it for me.

Phil

[Ruby Slippers]

No, I've tried that, Phil, but maybe I'm losing my sense of taste or something because it's just not what I want!

[grisell]

I doubt there is anything stronger.

[Ruby Slippers]

Well, I've made horseradish sauce before from the root so maybe I'll just have to have a go at making mustard! It'll go well with the home-made sausages and home baked ham!

[grisell]

I guess the strongest you can make is to just grind the seeds and mix with a little plain water just before serving.

[wheels]

I make mustard, but it isn't as strong as Colman's. You could add horseradish to the mustard for more heat though.

Phil

[Ruby Slippers]

I make mustard, but it isn't as strong as Colman's. You could add horseradish to the mustard for more heat though.

Phil

That's a good idea, Phil! I hadn't thought of that. I can just see DH round the supermarket tomorrow scouring the shelves for mustard seeds!

[wheels]

A local Indian supermarket may be cheaper?

Phil

[grisell]

You could try powdered "wasabi" of the kind used to sushi (it's actually dyed horseradish powder), if you can stand the colour. If that doesn't wet your nose, I don't know what could.

[BriCan]

Half my books are hear at work the other half are at home

Taking a quick look I have come across these if they are of use:
Both copied word for word.


Farmhouse Mustard
Makes 1/4 cup

3 tablespoons dry mustard
1/2 teaspoon Cayenne
1/2 teaspoon grated fresh ginger
1 tablespoon dark brown sugar
Cider vinegar


Munich-Style Mustard for Sausages

Munchener Wurstsenf

This mustard is both hot and sweet to perfectly complement hot or cold German sausages. You can also serve it alongside other meats, add to salad dressings, use it in deviled eggs, or brush it on meats or poultry before grilling them. If you really like hot mustard, stir some freshly grated or drained prepared horseradish into the mustard 1/2 teaspoon at a time, testing constantly. Homemade mustard's are great gifts, and you can make an assortment by varying the proportion of seeds to dry mustard, adding different herbs, and changing the texture.

6 tablespoons mustard seeds, black preferable but yellow acceptable
1/2 cup dry mustard
1/4 cup cider vinegar or white wine vinegar
1/2 cup water
3/4 cup pale German beer, preferably Bavarian, or dry white wine
1/4 cup sugar
1 teaspoon salt
2 medium garlic cloves, freshly chopped
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon fresh tarragon, or 1/2 teaspoon dried
1 tablespoon honey


Place mustard seeds and dry mustard in a processor. In a small pan bring vinegar, water, 1/4 cup beer or wine, sugar, salt, garlic, allspice, cloves, and tarragon to a boil.

Immediately pour the liquids into the processor and process for about one (1) minuet until well mixed. Let the mixture sit for about three (3) hours so that the flavors can blend. Then stir in the honey and the remaining 1/2 cup of beer or wine. Process the mustard again until it is at a desired texture,

It can be stored in a lidded jar in the refrigerator for several months. If it becomes dry, stir in a little white wine to moisten.


Robert

[Ruby Slippers]

Both of those sound well worth attempting, Robert! Thanks very much for taking the time to post the recipes. Many thanks to all of you for suggestions too.

[RodinBangkok]

We have a great German restaurant here that imports some very good mustards, here's two I can recommend, never cared for the Thomy brands myself, but these two manufacturers are by me good ones for real mustard.

Löwensenf Classic Hot Mustard

http://www.thefind.com/buy-1pqtmgjRJ?re ... an+mustard

Hengstenberg German Mustard, Medium Hot

http://www.thefind.com/buy-91GPbpxWI?re ... an+mustard

[grisell]

I posted some mustard recipes here:

http://forum.sausagemaking.org/viewtopic.php?p=57525#57525

[Zulululu]

You can download a book here. http://www.saskmustard.ca/consumer/2009 ... e_book.pdf