We headed up to the city yesterday to take a class in mustard making with good friends. The class started with a blind taste test of 6 different mustards (ranging from the artisan to the generic), and then local mustard expert Kelly McVicker took us through the basics. She shared some of her recipes, and we each got to experiment with two of our own mustard recipes. We won't know whether the results are edible for a few more days, but so far so good!
Our mustard varieties from left to right: white wine honey, red wine rosemary, Lagunitas Maximas IPA, deli-style spicy brown
UPDATE:
Results are promising! We ground up the mustard last night, and they look (and taste) like the real thing!
UPDATE:
Results are promising! We ground up the mustard last night, and they look (and taste) like the real thing!
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