How to Mix Mustard is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of mixing mustard powder to a paste with salt and water. The full recipe is presented here and I hope you enjoy this classic British version of: How to Mix Mustard.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
HOW TO MIX MUSTARD.
480. INGREDIENTS.—Mustard, salt, and water.
Mode.—Mustard should be mixed with water that has been boiled and allowed to cool; hot water destroys its essential properties, and raw cold water might cause it to ferment. Put the mustard in a cup, with a small pinch of salt, and mix with it very gradually sufficient boiled water to make it drop from the spoon without being watery. Stir and mix well, and rub the lumps well down with the back of a spoon, as well-mixed mustard should be perfectly free from these. The mustard-pot should not be more than half full, or rather less if it will not be used in a day or two, as it is so much better when freshly mixed.
Bring about 100ml water to a boil then set aside to cool to lukewarm. Sift the mustard powder into a bowl, season with a little salt then gradually work in the water a teaspoon at a time, ensuring that the mixture is smooth after each addition.
Continue adding water until the mustard is just fluid enough to drop from a spoon (but ensure it is not watery). Beat and crush with the back of a spoon to ensure there are no lumps, spoon into a mustard pot and serve.
