Occasionally, people ask me if it’s hard to make mustard. My standard response has always been: “If you can read you can make mustard”. However, our family recipes involve almost four years of tweaking. Now it’s perfect. If you want to tweak your recipe for four years, then by all means go for it! I’m always willing to help out fellow gourmet mustard makers.
One thing to keep in mind is that our mustard is not typical mustard. We use local eggs, butter, and Vermont maple syrup to give it the rich and creamy profile you all have come to love.
What it all comes down to is four key steps:
1. Mix all the ingredients together
2. Heat up in a kettle (or stove-top)
3. Fill into jars
4. Label
Of course there are little intricacies in between all of those steps and there’s ingredient prep, and kitchen gossip (silent kitchens don’t have a lot of good karma).
Recently, I’ve been testing new flavors, but haven’t quite hit the nail on the head. My test flavors usually take 3 or 4 test batches – yes, it does take up a lot of room in the fridge – but we get 9 out of 10 people eating the mustard with spoon, I know I’m close to the next awesome flavor. It also helps when you all want to buy the 3 tablespoons left in my sample jar (that happened with the infamous Barn Burner Mustard).
With that, I bid you all a good weekend. It’s going to be sub-zero this weekend, so I think that calls for more test recipes and some Vermont Wedding Favor planning.