Making Mustard

In trying to research more mustard recipes & tips, I've noticed a surprising lack of resources on the internet and/or the library.  There seems to have been a book on mustard published sometime in the 1980s, but I can't even find a used copy, and the book I recently borrowed from the library is seriously limited.  SO, since so many readers have expressed interest in trying to make mustard, I'm going to share my favorite recipe for you to try.

In fairness to the author, the recipe is from The Complete Book of Small-Batch Preserving, and though I have already said so many, many, MANY times, I cannot recommend this book highly enough.  The must have recipes I've discovered in it so far are:

* Traditional Garlic Dill Pickles
* Favorite Dill Pickles
* Spiced Blueberry Honey Jam
* Cinnamon Rum Syrup (a knock-out on pumpkin waffles)
* Blueberry syrup
* Your Basic Multi-Use Tomato Sauce
* Old -Style Whole Seed Mustard
and the marvelous

Sun-Dried Tomato Mustard

1/4 cup mustard seeds (the regular yellow seeds, not brown or black)
1/2 cup chopped sun-dried tomatoes (not oil packed)

      (I used tomatoes I dehydrated from last year's garden)
1/4 cup balsamic vinegar
2 tbsp dry mustard
2 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp granulated sugar

Cover mustard seeds with warm water and refrigerate overnight. Drain and rinse seeds. Place mustard seeds, tomatoes,vinegar, dry mustard, oil, salt, and sugar in a food processor. Process until almost smooth and thickened. Store in a tightly sealed container in the refrigerator for up to 1 month or freeze for longer storage.

Makes about 1 cup.

Of course, we usually go through the whole batch in about 3 weeks, so I have no idea how it does in the freezer, but this is amazing stuff.  

You HAVE to try it........