Make Your Own Mustard

Edited by Donna, Eng, Donsshots

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Making your own mustard at home is incredibly simple because you only need three essential ingredients: mustard seed, wine vinegar and mustard powder. There is no cooking involved - this is a recipe for raw paste.

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You don't need to be a gourmet chef to make tasty versions of this popular condiment at home because you can fancy it up by adding various spices and herbs and you can change the flavor simply by using a different type of vinegar or a different kind of mustard seed as base ingredients.

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The only "hard part" about the entire process is that you have to wait for the mustard to cure for 36 hours before it is ready to use as a condiment.

A bowl of homemade mustard


1. Preparing to Make a Mustard Condiment

Assemble :

  • 2 small bowls for mixing
  • A whisk
  • Mortar and pestle, spice grinder or small blender
  • Glass storage jar(s) with lid

A simple mortar and pestle

2. Choose Your Mustard Seed Variety

There are three basic types of mustard seed varieties to choose from -

  • White mustard is creates a bright yellow color with a mild but nippy flavor
  • Brown is spicier with a darker yellow color (often used in Dijon mustard recipes) with a sharper flavor
  • Black is pungent and spicier and results in a dark green mustard with a very strong flavor.

White Mustard Seed

Brown Mustard Seed

Black Mustard Seed

3. Choose Your Vinegar

You can use any type of vinegar in a mustard recipe but these suggestions work the best -

  • Apple cider vinegar for a fruitier, acidic taste experience (goes best with brown or black mustard seeds)
  • Balsamic vinegar for a very sweet, yet rich mustard (goes best with brown or black mustard seeds)
  • Beer vinegar for a mustard that has a hint of beer (goes best with brown and black mustard seeds)
  • Champagne vinegar for a very sweet and light mustard (goes best with white mustard seeds)
  • Malt vinegar for a mustard that is heavy and very sweet (goes best with brown and black mustard seeds)
  • Pomegranate vinegar for a sweet, light taste (goes best with white mustard seeds
  • Red wine vinegar for a heavier, robust yet still acidic taste (goes well with all types of mustard seeds)
  • Rice vinegar for a less vinegar like taste (goes best with white and brown mustard seeds)
  • Sherry vinegar for a rich sweet mustard with full body (goes well with all mustard seed types)
  • White wine vinegar for a light, acidic taste (goes best with white and brown mustard seeds)

A Selection of Red Wine Vinegars

4. Prepare The Basic Mustard Recipe

Basic Mustard Recipe. This yields 1/14 cups of paste.

  • ¼ cup mustard seeds (of your choice)
  • ¼ cup dry mustard powder
  • ½ cup vinegar
  • ¼ cup water
  • 1- teaspoon salt

In a small bowl whisk together the mustard powder, vinegar, water and salt.Using the mortar and pestle, spice grinder or small blender grind the mustard seeds until they are cracked and mashed Add any additional ingredients. Blend mixture for one minute or until very smooth. Pour into glass container and let "cure" for three days.Homemade mustard lasts for about thirty days in the refrigerator. There are many ways you can fancy up your homemade mustard with herbs and spices. To your mixture consider adding any of the following ingredients in Step 5. to make your own gourmet condiments

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Simply whisk all the ingredients together.

5. Consider Variations of the Basic Mustard Recipe

  • A teaspoon honey makes your mustard sweeter
  • A dash or two of paprika provides a smoky taste and an orange color
  • A splash of sweet pickle juice adds a rich sweet flavor
  • A dash of turmeric gives your mustard a bright orange color
  • Add a ¼ teaspoon of Japanese wasabi mustard to create a spicy green mustard
  • A dash of maple syrup creates a Maple Mustard
  • To add a garlic taste add ¼ teaspoon garlic powder
  • Add peppercorns (pink or black) for a peppered gourmet taste
  • Add dried or fresh tarragon to the mix to make a classic French mustard

Apple Cider Vinegar adds richness and flavour

Tips & Tricks

You can use a food processor or hand-held blender to make the mustard but using a mortar and pestle gives the process of creating your gourmet mustard a more rustic appeal. Raw white honey is of higher quality and gives the mustard a smoother, thicker texture. Grinding fresh herbs in a Magic Bullet or similar small blender works really well for making mustard. If your mustard seems too lumpy, heat it for thirty seconds in a microwave and then blend it again to make it smoother. If you want a mustard with a grainier texture then don't grind the mustard seeds until smooth. Simply mash or grind them until they are half-cracked and this will give your condiment more texture.

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Ground fresh tarrogon helps create Tarragon mustard.

Questions and Answers

Grinding yellow mustard seed. powder or cracked seed?

Hi Donna... I'm getting ready to make some mustard from yellow seed. In the past I've used whole seed, but this time I'm attempting crushing with mortar and pestle. The seed looks as if nothing has been done, but I've done about all I can with the mortar & pestle. Should I be looking for powder, or are the seeds pretty much cracked, but look pretty much like whole seed. . . Thanks. I'm getting ready to make mustard, using yellow seeds & and a mortar/pestle. I'm not real sure on what to end up with. I'm getting very small amounts of powder, and a lot of seed that doesn't look much different than had it never been touched. This is my first time using the mortar/pestal, and I don't know just what to expect.

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Thank you. I have tried: I've been using very small amounts of dry mustard (yellow) seed using a mortar and pestle, doing approximately 1 teaspoon of seed at a time. I think it was caused by: This is the problem. I don't know what to expect of the seed after using mortar/pestle. I'm getting very small amounts of powder, but most of the seed after using the mortar/pestle appear to be just the same before any thing done. Am I only cracking them and they should appear this way?

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Categories : Appetizers & Finger Foods

Recent edits by: Eng, Donna

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