Ramblin Jackson Mustard
A Holiday Tradition
Jack's Mother's Mother's Mother's Mustard
This family recipe traces back to my great grandmother, Dorothy Alice Millies. I learned this recipe from my mother, Patti Jostes (aka PJO). It's an annual tradition. We eat it with ham (recommended), but you can put it on just about anything from turkey to salad to even pizza! Try it! Oh, and it's really good in sloppy joes.
Ingredients:
Mustard seed powder, apple cider vinegar, sugar, eggs, salt, mayo.
Scaling the Mustard Recipe
You know, making a ton of mustard is a lot like growing the business. I started with my great grandmother's recipe which yields about 8 ounces of mustard. Through several years of hit or miss big batches, headaches, and mistakes, I've experimented, kept notes, and tweaked the recipe. Now, like everything else we do at Ramblin Jackson, the mustard recipe has a detailed checklist that I follow. Each year, the mustard gets better and is made more efficiently, and the list of folks we send it to is increasingly selective and excellent. This year we made 250+ four-ounce bottles of mustard!
Dorothy and Erwin Millies 50th Wedding Anniversary Photo 1968
This grandma made some mean mustard.
The 2019 Mustard Making Crew
The 2018 Mustard Crew!
Take a look at the fun we had at the 2017 Mustard Bottling Party
Behind The Scenes at the 2016 Mustard Bottling Party
Behind The Scenes at the 2015 Mustard Mixer
Behind The Scenes at the 2014 Mustard Mixer
