Tewkesbury Mustard Ball
A mustard ball is the only true Tewkesbury Mustard, popular from the 16th to the 19th centuries & only sold in this form. Never in jars or other containers.
To reconstitute a mustard ball to a paste or home-made mustards, simply add a liquor of your choice, such as beer, cider, wine, vinegar or cider vinegar or as one chef tried successfully – cognac! The possibilities are endless, other suggestions are Apple juice, Gin, whiskey, soy sauce, tomato juice.
The idea is to only use as much mustard ball as you need, creating different flavours and strengths of mustard as and when you fancy a dabble.
If/when the ball does eventually dry out or if its use by date is fast approaching, a great thing to do with the mustard ball is to add it to your casseroles and stews.
Each ball weighs 40g (just over 1 oz) and sold singly. The best before date for mustard balls is normally one year from the date of manufacture.
Purchases online are normally made to order, to ensure a long life.
To help prevent the mustard ball from drying; Once open, wrap the mustard ball in cling film tightly.
This will allow the natural mustard oil (that seeps from the dough) to keep the mustard ball soft & hot.