The other day I got this wacky idea about making my own mustard. I’m not sure what it is these days but I’ve increasingly been having the urge to make more things that I can buy at the supermarket. I mean really, do I need to make my own mustard? Not really. We have some great local mustards but they can get a bit pricey as you get into more specialty versions. So I decided to make my own mustard.
In searching for a recipe for mustard there were a few things to consider. Do I use yellow, brown or black seeds or a combination of all the above? Do I soak my seeds in water, vinegar, wine or something else? Do I add mustard powder? Do I want it creamy or grainy? Do I want it to be flavoured or plain? SO many questions! I decided that I wanted a pretty standard “Deli-style” mustard – a grainy mixture of yellow and brown seeds soaked in apple cider vinegar.
Like many food items that we tend to shy away from making at home, making mustard is shockingly easy. You don’t need any crazy ingredients or equipment. You just soak the seeds in the vinegar (or wine etc) for a day or two and then puree it in a blender to your desired consistency. From there you have to let it mellow out for a few days because the flavours are way too strong when you first make it. It’s honestly as easy as that.
I would definitely make my own mustard again but more when I want a really custom flavour. Like wouldn’t a maple mustard be neat with ham? Or maybe a chipotle lime mustard with fish? And don’t even get me started on champagne mustard.
If you’re looking for a new frontier to pass in the kitchen arena try making your own mustard.
Homemade Grainy Mustard
2 tbsp each yellow and brown mustard seeds
1/3 cup cider vinegar
3 tbsps water
1/2 teaspoon sugar
1 teaspoon salt
Place mustard seeds in a bowl with vinegar and water and soak at room temperature for two days.
Place mixture in a blender with the sugar and salt and puree until it reaches the desired consistency, about 2 minutes. Add more water to thin, if necessary and season with additional salt.
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Have always wanted to do this, wonder how hard it would be to make a smoked mustard?
That looks amazing Tonya, and seems so easy. I think I’ll have to try it myself soon!
Cool idea! I’d love to try making my own.
Sounds great! I would have never thought to make my own mustard (especially as I live in mustard-land a.k.a. France) but if it’s this easy, why not? Thanks for the idea and the recipe!
Well, dang. If it’s THAT easy, I’ll definitely be trying it.
I love making things that are commercially available. It became such a hobby I had to learn to can so it wouldn’t go to waste.
I saw a recipe for Guiness Stout mustard in Saveur a couple of years back. I told myself I was going to try it, but then I just forgot. Thank you for reminding me.
so simple! it’s giving me lots of ideas–thanks for the inspiration!
oh i assume that’s 1 TSP of salt, yes?
yes, 1 tsp. changing that now
[…] photos of food!) and I love her ideas and recipes. One in particular piqued my interest – homemade mustard! It seemed ridiculously easy. Soak mustard seeds in vinegar, then plunk ‘em in the food […]
Thanks for your advice about the mustard! I think I’ll give it another shot (mustard seeds not being very expensive or hard to come by) but this time I’ll, uh, follow directions a little more closely. I’m glad you stopped by. I was going to let you know that I’d referenced your blog but I guess technology being what it is these days, you were one step ahead of me
xo