I've only made mustard once and I was very encouraged by the results! The recipe I started with came from a great food blog: Hunter Angler Gardener Cook. I like a mostly whole grain, mildly hot, intensely flavored mustard. I originally made the recipe with cold liquid (cuz I wanted to see how spicy it would be) and it turned out much too spicy for me. Also, I thought the recipe was too dry (so dry it was difficult to spread) so here is my adjusted recipe for next time:
3 tablespoons black or brown mustard seeds
2 tablespoons yellow mustard seeds
3 tablespoons mustard powder
1/2 cup warm white wine, water, juice, or beer
3 tablespoons vinegar (cider, white wine, or sherry)2 teaspoons salt
Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or in a mortar and pestle, leaving them mostly whole. Pour the semi-ground seeds into a bowl and add the salt and mustard powder. Stir in the warm liquid and let sit for 10 minutes. Stir in the vinegar until well combined. Pour into a glass jar with a lid and store in the fridge. Wait at least 12 hours before using. It will last several months in the fridge.
Makes about 1 cup.
With the salt & mustard powder, stir in additional flavors of you choice:
- 2 tablespoons honey
- 1 large clove garlic, pressed or minced
- 1 tablespoon minced onion or shallot
- 1 teaspoon minced hot chili
- 1/4 cup minced fresh herbs (I like parsley, chive, and/or thyme)
- a pinch to a teaspoon of dried herbs or spices: cayenne, red pepper flakes, dill,