We made mustard! This was something that had been on our to-do list for a while, and with sausage season just around the corner, we decided it was time to give it a try. How we usually do things in the Beehive is that we choose a recipe, make a list of ingredients, and then call dibs on whatever we have already in our homes. We had everything that was needed on hand except the actual mustard seeds, which were purchased from Dilly’s at the Farmers Market (the yellow seeds) and Nations (the black seeds).
We all sat around the table, passed around the ingredients, and put them into our little jars, each making one cup of each mustard. This whole process took…about 15 minutes. For some silly reason we thought this whole mustard-making-process was going to be intimidating and tricky, but it was literally just measuring ingredients into a jar…and that’s it! So we ordered some pizza, grabbed our crafts, and had an impromptu Beehive meeting.
Then we waited 3-4 days, blended our concoctions at home, and reported on our findings. A few people found the lavender mustard a bit acidic, which might be because we substituted the water for white wine (assuming everything is better with wine – maybe not?), but other than that, the mustards turned out just lovely. I blended the yellow mustard and it was perfect (so flavorful!) but I’ve left my lavender mustard unblended for a few weeks, just to see what happens with some more time.
Here are the recipes we used: