Wednesday, May 6, 2009


I am going to make fancy mustards and can them for gifts. This is white wine and sage with honey 1.0. I cooked it too long. The next batch will be lighter, smoother, and I'll make a porcelain mustard spoon! Maybe it will look like a sage leaf.


Kate said...

Mrs. Lear, You are the best. That's awesome.

Anonymous said...

i have been experimenting with this too -- but do you actually CAN it? I can't decide if it is necessary or not :) So many lovely flavors!

knitinsage said...

how does one get on the gift list for this mustard ;-)

what a good idea to make yourself a spoon! can't wait to see the photo.

tina said...

I agree, getting on the gift list would be a must-do! And especially with the handcrafted spoon!

Once again I bow to your magnificence!

hyacinthgirl said...

Ooooo!!! I wanna make mustard! I LOVE mustard! How do you even make mustard? Sure, I have a tin of the Coleman's dry---but how on earth is a specialty mustard done? I'm thinking of a combination right now of Pear and Dill.

Oh, that mustard looks delicious!

Mrs. Lear said...

Anonymous - I'm canning the mustard I make this Summer to use and to give throughout the year. I chose the 8oz quilted jars at the hardware store, but I'm agonizing over labels!

Hyacinth - you will love making mustard. You soak mustard seeds in wine and herbs and then cook them a bit with honey and vinnegar, etc.! There are two books on mustard at the library!