Mustard Seed or Powder

When making mustard, use stainless steel, glass or ceramic utensils and containers, as aluminum gives mustard an odd flavor.  For a standard thickness, use 8 parts mustard by volume to 7 parts liquid.  Mustard is very hot when first mixed, and then mellows with age.

Yellow mustard seed is the traditional type, commonly used for pickling, canning and sausage making.  Brown mustard seed is smaller and hotter, traditional for Asian and African cooking.  Try whole mustard seeds in barbecue sauce and rubs, or marinades for grilling.

My Store mixes and blends are in-house recipes adapted from old-fashioned, made-from-scratch cooking, but designed for today's busy cook that are fast and easy to prepare. Many of our recipes have been handed down from my mother and grandmother!  You won't find these mixes at your local grocery store! We are confident you won't be disappointed with our products.