tag:blogger.com,1999:blog-4759854350066861881.post6004488567410089804..comments2024-03-20T19:19:33.301-04:00Comments on Researching Food History : Mustard Flour, Mustard Pots, Mustard CastersPBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4759854350066861881.post-46097739070519395122021-09-29T19:45:55.699-04:002021-09-29T19:45:55.699-04:00Thanks for this lovely history of mustard. I stil...Thanks for this lovely history of mustard. I still make my own--gently cooking mustard powder, sugar and egg yolks to a holandaise sauce consistency and allowing it to mellow at room temperature until it suits my taste for hotness--usually about 6 weeks. Then I refrigerate it and use it till it's gone, and make some more.Mercy Ingrahamhttps://www.blogger.com/profile/17268695173882301427noreply@blogger.com