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Saturday, 2 January 2016

Mixing Mustard a la Mama

My mom has one of the best recipes for mustard that I have ever tasted. This is brilliant with meat dishes, on bread rolls, as a condiment, and even as a dip ... if you have some hair on your chest! It is a no-hassle recipe that requires no cooking and only mixing. I'll share this family secret with her blessings in today's blog. As a matter of fact, she mixed it while I worked the camera.

You will need 5 tins of condensed milk.

You will need salt, pepper, Aromat, ground ginger, powdered mustard, and Mustard seeds.

You will also need vinegar and oil.

Empty the 5 tins of condensed milk in a large bowl. In another large bowl, mix the rest of the ingredients before adding it to the condensed milk. Add 2 cups (500 ml) vinegar and 1 1/2 cup (375 ml) mustard powder.

To this you add 1/2 cup (125 ml) mustard seeds and 1/2 cup (125 ml) ground ginger.

Add 1/2 cup (125 ml) cooking oil. Season to taste with salt, ground black pepper and Aromat. The ratio of Aromat to salt should be about 3:1.

Mix all the ingredients well and then add it to the condensed milk.  Mix it well with the condensed milk.

Scoop the mustard into containers.

 Keep it in the fridge and use as you please. My mom always makes for all of us and that is why her recipe is for such a great quantity. You may want to adjust the recipe according to your own needs.

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Remember to keep nurturing your TALENT for making PRETTY things.
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