Ed Pawlowski > writes:

> On 2/8/2021 1:42 PM, Daniel wrote:
>> My journey with mustard is rather dull and uneventful. My earliest
>> memories of Grey Poupon dijon ads on tv convinced me that it would be my
>> favorite mustard. A few years ago I realized that I hate that wretched
>> stuff and hugely prefer basic normal yellow mustard on my sandwiches and
>> tuna salads.
>> About a year ago I watched an episode of Jacques Pepin's Fast Food
>> My
>> Way where he crafted his own mustard with a spice grinder, oil, and
>> other stuff.
>> Recently, inspired by that episode, I looked online for a homemade
>> yellow mustard mixture.
>> https://www.thespruceeats.com/mild-y...recipe-1327630
>> I haven't tried it yet because I have only a small jar of mustard
>> seeds
>> and haven't found a local store selling larger jars. Once I find some,
>> I'll likely give that recipe a whirl. Anyone have experience with making
>> their own mustard? Something I should avoid? I prefer a mild mustard but
>> I've been known to enjoy deli style stone ground mustards, as they call
>> it.
>>
>
> We did it many years ago just to see how easily done it is. What I
> learned was it is far easier to just buy your favorite brand at the
> grocery store. Sure, you can custom make your favorite style but we
> just don't use enough to justify the effort.
>
> Give it a try though, it may be exactly what you want.

Before covid it was about two yellow tubs a year. Now? I easily carve
out a yellow tub a month. And the little jars of boutique mustard I pick
up every so often at Marshalls goes in a few days.

I'd also like to jar them up and give out as occasional gifts.

--
Daniel
Visit me at: gopher://gcpp.world