I’ve been making my own mustard for decades – it’s really easy and nowadays getting the mustard seeds is so easy because ALL VARIETIES are available online and a combination is, in my opinion, produces the very best flavor.
Read through the entire page and MAKE NOTES about times. This is not a one-day exercise so prepare ahead and plan out your time. Your results will be worth it.
MASTER MUSTARD RECIPE
an Original Recipe by Andie
I used to grow my own mustard because I liked to, however it is not necessary. I no longer have the energy to plant, cultivate, weed and harvest but it it easy to find good mustard seeds online or if you live in a city, in the Asian or Indian or Middle Eastern markets.
Mustard grows like a weed here in the southern California desert and needs very little water. It grows rapidly, produces seeds and dries all by itself and one can easily get two “crops” a year, sometimes three.
This is the basic mustard recipe I use – it is easy to adjust it for your taste and
add various spices, herbs, condiments that make it to your taste. I use mostly black and brown mustard, however a yellow or white variety has crept into my mustard patch in the last few years and it now makes up about 20% of the total. (I am not going to pick them out one by one.)
I do not use honey because one my friends has a severe allergy to honey or something in honey – so I use apple jelly for the basic sweetener in sweet/hot mustard, or half apple jelly and half orange marmalade, or whatever.
This is for a coarse, homestyle type mustard which will not be creamy.
You will need the following: •A container in which to “marinate” the mustard seeds and later to store the mustard. •A blender to process them. Or you can use a food processor – if you have a mini food processor or one that is part of an immersion blender outfit, use that for very small batches.
•A microwaveable shallow glass or ceramic container for “tempering” the mustard. •A silicone spatula to stir the heated mustard – do not use metal.
Ingredients: Mustard seeds – a combination of brown and yellow (white) is best. Apple cider vinegar. Sweet wine – I use Mirin but Sauterne is good. Salt – kosher. Sugar – brown is best, white if that’s all you have. Apple jelly (or honey, if you prefer it) or you can use any jelly or jam for interesting flavors.
METHOD: Measure out 2/3 cup of the mustard seeds, dump them into a fairly fine wire strainer and shake to get rid of any bits of stem or hull that has not been removed in the threshing. Rinse with cold water and leave to drain in the strainer.
In a glass jar with tight fitting lid place the following
1/2 cup apple cider or rice vinegar (seasoned or unseasoned).
1/2 cup sweet mirin or any sweet white wine.
1/2 teaspoon kosher salt
1 teaspoon sugar – brown or white
Add the rinsed and drained mustard seed, close tightly and shake briefly
Set aside and allow to soak overnight or at least for 8 hours, (you can leave it for days or even weeks, the seeds will not spoil, they will just get softer)
If you are around, shake the jar a couple of times in the interval or stir it with a long handled spoon but if you don’t think of it don’t worry it is not absolutely necessary.
Pour into blender and start on low speed, gradually increasing speed as the seeds break up. The mustard will begin to thicken, stop after a few minutes and stir to check on consistency, you may have to add a bit of water if it becomes too thick. (If the seeds have taken up all the moisture then you will have to add some liquid.)
When the mixture just begins to hold its shape, stop blending and add 1 cup of either apple jelly, orange marmalade, red currant jelly, apricot jam – or a mixture of any or all.
Continue blending until you can no longer see any whole seeds in the mix.
IT’S NOT YET READY TO USE!
Pour into a glass jar, cap tightly and refrigerate for a day or so the mustard can mature and mellow a bit.
At this point this is going to be a fairly hot, sinus-clearing mustard.
The mixture will thicken a little but should still be somewhat runny and will have a sharp bite. (tastes a bit “raw”)
THE NEXT STEP IS IMPORTANT!
At this point it has to be cooked a bit to modify the flavor, reduce the “bite” and the bitterness. You can cook it in the top of a double boiler over barely simmering water until it thickens to spreadable consistency.
You can do it in the microwave in just a minute or two.
In a wide bowl or casserole dish, which will allow the mustard to foam up 3 times its depth without going over the sides, pour the mustard so it is about 3/4 inch deep.
At 50% power, nuke it for 20 seconds- stir, repeat the 20 second cook, stir
again and repeat…….
This should take a total of perhaps 2 minutes (at most) cooking time.
As you stir the mustard back down after it has foamed up, you will begin to notice that it is thicker and has begun to look slightly translucent and shiny.
At this point let it cool and taste it. Some of the harsh bite should be gone but you should still be able to taste the spiciness.
MOST IMPORTANT! This is the way to adjust the taste of the mustard. If you cook it too long the flavor will be gone. If you plan to add anything to it, such as mayonnaise, or mix it into sour cream or cream cheese or ??? leave it a bit spicer than you would if using it straight. The additive will lessen the pungency of the mustard and you will lose the “bite” of the mustard.
Add marinated whole mustard seeds for extra crunch.
Put the finished mustard back in the (washed and scalded) jar or smaller jars, cap tightly and store in fridge.
Now you have a basic mustard to which you can add green peppercorns or horseradish, or cranberry relish, or chutney, hot peppers, etc. If you have an Asian market buy some of the sweet chile sauce (Mae Ploy is my favorite brand), which is not too hot and add some of this for a little different flavor, absolutely fantastic with pork or sausages such as bratwurst.
You can mix it half and half with sour cream, mayonnaise or Miracle Whip for a mustard dip. Try it with veggies, with fried or grilled chicken strips.
If you mix it with tartar sauce and creamed horseradish it makes a great dip for deep-fried crab balls, shrimp or tempura veggies.
The base is always a bit sweet. That helps in the cooking to adjust the amount of bite in the mustard.
The sweetness then can be tempered by adding other flavors. Capers or caperberries, some of the bitter herbs, horseradish, etc., I also add citrus zest or candied peel, chiles, ginger, garlic roasted in oil, carmelized onions. I have made mustard with Guinness stout, for an English friend who likes it made that way.