I’ve been making mustard at home for years, but many people don’t realize that making mustard is super easy — and can be as varied as your imagination. Do it yourself and you might never buy mustard again.
The first time I drank mirto, the dark, herbal-tasting Sardinian liqueur, I fell in love with it. Little did I know then how easy it was to make, and when I found a myrtle bush, it was game on!
I’ve been making mustard at home for years, but until I had a conversation with another food blogger last week, I never realized that making mustard is a mystery to most. It shouldn’t be.
This post could be subtitled, “Why the French aren’t all bad.” But then I could also fall back on the fact that this recipe is equally well-known in Britain, where it is known as Jugged Hare. Civet de Lievre sounds so much better, though… Pause for a moment and think about this recipe. Jugged hare,