{"id":166,"date":"2008-06-02T02:00:27","date_gmt":"2008-06-02T09:00:27","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/sauces-stocks-marinades\/lars-spicy-brown-mustard\/"},"modified":"2018-01-15T15:17:13","modified_gmt":"2018-01-15T22:17:13","slug":"spicy-brown-mustard","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/spicy-brown-mustard\/","title":{"rendered":"Spicy Brown Mustard"},"content":{"rendered":"

A Little Personal History:<\/h2>\n

I’m a great lover of good mustard, not just as a condiment, but it makes all the difference when used as an ingredient in so many dishes & sauces.\u00a0 Brown mustard is especially popular. While Grey Poupon makes a great one, I had to have a go myself. After much trial and error, here’s the end results. It takes a little time, but if you’re a mustard lover, the end result is worth it!<\/p>\n

Description:<\/h2>\n\n\n\n\n\n\n\n
Categories:<\/td>\nSauce<\/td>\n<\/tr>\n
Servings:<\/td>\n1 \u00bd+ cups<\/td>\n<\/tr>\n
Time:<\/td>\n\u2013 Preparation:\u00a0\u00a0 20 minutes
\n\u2013 Marinade:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 8 hours (mustard seeds), 24 hours (pre-blended sauce),
\n\u2013 Cooking:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 15 minutes
\n\u2013 Refrigeration: 3 days (prepared mustard)<\/td>\n<\/tr>\n
Equipment:<\/td>\n1 small bowl, cutting board and knifes, measuring cups and spoons, 1 large saucepan & cover, wooden spoon, plastic spatula, whisk, food processor, jar and top<\/td>\n<\/tr>\n
Difficulty:<\/td>\nEasy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Ingredients:<\/h2>\n