Comments on: Smoked Garlic and Basil Mustard

By: Mustard and Miscellany

Mustard and Miscellany — Sat, 09 Jun 2012 02:38:49 +0000

This looks amazing, will definitely be trying this recipe!

By: Rock Salt

Rock Salt — Thu, 07 Jun 2012 13:13:32 +0000

Great idea for a present! Smoked garlic really is delicious, all the benefits of roast garlic but with that extra flavour. Yum.

By: sarahsfoodieblog

sarahsfoodieblog — Wed, 06 Jun 2012 20:00:15 +0000

Smoked garlic is my new favourite thing so may have to give this a go! Fathers day is looming and my Dad does love a good mustard after all….Thanks for sharing!

By: biscuitsandbobbins

biscuitsandbobbins — Tue, 05 Jun 2012 00:54:54 +0000

I read in wall street journal yesterday about the trend of smokey flavors in desserts too. Interesting read…

By: Rock Salt

Rock Salt — Tue, 05 Jun 2012 00:06:40 +0000

I actually don’t know what colour of seeds they are, though my guess is brown as I think they are the most common. I have another mustard recipe to post which used Guinness, a lovely choice! I’ve done ketchup a couple of times, it really is a different kettle of fish. I like how you can adapt it exactly to your own tastes.

By: ChgoJohn

ChgoJohn — Tue, 05 Jun 2012 00:02:45 +0000

I made my first mustards last Winter and gave them as gifts. (It was a condiment Christmas.) One used Guinness and the other was alcohol-free. I like the ingredient list of yours, though. What color mustard seeds did you use? They can affect the heat, with white being mildest and black the hottest. Have you tried making ketchup yet? It’s a completely different condiment than store-bought.

By: Rock Salt

Rock Salt — Mon, 04 Jun 2012 20:48:49 +0000

Thank you! I am a huge fan of smoked food and smokey flavours. The smoked sea salt is one of my favourite ingredients and home-smoking my own garlic was a really satisfying project.

By: Rock Salt

Rock Salt — Mon, 04 Jun 2012 20:47:55 +0000

Thanks Wendy! I’m really interested in making things from scratch, even when it would be a lot easier just to buy them. The level of satisfaction is so much higher when you’ve made it yourself.

By: Rock Salt

Rock Salt — Mon, 04 Jun 2012 20:46:49 +0000

It’s amazing how much better it is than your standard mustard-from-a-jar, isn’t it? And the flavour possibilities seem almost endless!

By: Rock Salt

Rock Salt — Mon, 04 Jun 2012 20:46:07 +0000

Thank you, it was lovely! I really wanted to use tarragon, but I couldn’t get any – I’ll try that another time.