Homemade Mustard (dewberry)

Homemade Mustard
(dewberry)

In this video I explain how I make my own mustard. Unlike the store bought it has some serious heat. This is a simple process, but the results are excellent. There is a link at the bottom of the page that explains some of the history regarding mustard.

What I do is grab a quart jar and pour all of the ingredients into it and then I leave it in the refrigerator for a day or so. Then I take it out and remove the excess liquid from mix setting it aside. As you grind it you will need to add liquid back into the mix. Sometimes when you’re finished it will be perfect, but when you came back to it you need to add more liquid. Once you have the viscosity the way you need it to be let it rest for a few days in the fridge. It should be ready.

I made this because I will be making bierocks in a few weeks. That is what I like to call Amish egg rolls. It is a recipe that has it’s roots in Prussia. It is a meal you can wrap up and stick in a pocket for later if you so choose. It is a roll stuffed with hamburger, onions and shredded cabbage or sauerkraut. Some version also use sausage rather than hamburger. It’s pretty versatile. There’s a link to that recipe as well.

Ingredients
100 grams of brown mustard seed
1/4 cup Apple cider vinegar
1 cup dewberry juice
100% Patience
25% Elbow grease

https://hekint.org/2020/02/18/mustard-history-of-the-yellow-seed/

https://www.food.com/recipe/bierocks-german-hamburger-and-cabbage-filled-rolls-88304