June 8, 2019

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Whole Grain Homemade Mustard

August 13, 2018

 

Why make homemade mustard?  Because it's super easy, fun, yummy, economical, stores a very long time and the flavor possibilities are endless!  Show off your homemade mustard on a cheeseboard, or use in this honey mustard dressing, or on this salmon.  I always add mustard in my homemade vinaigrettes.  You can also stir it into slaws, into sauces, glazes, stews, roasted vegetables, deviled eggs, egg salad, mashed potatoes, roasted potatoes and just about any savory dish for some extra yum!  Bonus:  Make up a big batch and divide in little jars for a unique and delicious gift.       

 

Homemade Mustard

  • 3 Tbsp. yellow mustard seeds  *see notes

  • 1 Tbsp. brown mustard seeds

  • 3 Tbsp. water 

  • 5 Tbsp. raw apple cider vinegar

  • 1 tsp. raw honey or pure maple syrup, optional

  • 1 tsp. sea salt, or to taste

 

1.  Place mustards seeds in a wide mouthed pint jar and add cool water and vinegar.

 

2.  Cover jar with a lid and soak seeds at room temperature for about 4 hours. 

 

 

3.  Add honey, salt and any other desired seasoning. 

 

4.  With an immersion blender, food processor, or small blender, pulse the mixture until the seeds are the texture you desire.  I like to blend with an immersion blender  in the same jar that the seeds soaked in.     

 

5.  Cover the jar with a lid and allow to age at room temperature for 2-3 days. 

 

6.  Store in the fridge for up to a year.  You can use this right away, but it will continue to improve in flavor over the next two weeks in the fridge.   

 

 

  

NOTES

 

Mustard seeds range in color from yellow (sometimes called white) to black.  They're spicier the darker colored they are.  If you like a spicier mustard, go ahead and use 2 Tbsp. yellow and 2 Tbsp. brown or black.

 

Have fun experimenting with different flavors!  Some suggestions are garlic, horseradish, cumin, caraway seeds, herbs.  You could add more honey or maple syrup for a sweeter mustard.  You can also experiment with different vinegars and liquids.    

 

I use a lot of mustard and because it lasts for a long time, I usually make up a double batch in a quart jar.        

 

Add a pinch of turmeric if you'd like a more golden color like the picture above.    

 

Fresh mustard tends to be bitter and pungent, but it will mellow as it ages on the counter and in the fridge.  Two days in the summer and 3 days in the winter is a good standard; however; go ahead and give it a taste, when you like the flavor, place covered jar in the fridge.  

 

If the mustard thickens up too much as it's stored in the fridge, whisk in a little water.  

 

 

 

 

 

 

 

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