Mustard

Chef's notes#

This is a base recipe. You can and should modify it to your tastes.

For a honey mustard, add a couple tablespoons of honey.

You can affect the taste by changing the vinegar around, like a white or sherry vinegar. You can use beer instead of vinegar. Also chop up some fresh herbs like tarragon and chuck it in. You can also play with the water and vinegar ratio for less of a bite (or more).

If you want a more yellow mustard, chuck in some turmeric and sugar.

Play with the heat of the mustard by changing the seeds and the heat of the liquid you start with. Black mustard being the hottest. Starting with a cold liquid will make for a hotter mustard instead of a warm liquid. (IE white mustard seeds in a warm liquid will make for a mellow mustard vs black seeds in a cold liquid)

Details#

• ⏲️ Prep time: 10ish min.
• 🍳 Cook time: 48 hours
• 🍽️ Servings: About a 3/4 full 8oz jar

Ingredients#

• 2 tablespoons of brown or black whole mustard seeds
• 1/4 cup ground mustard powder
• 3/4 teaspoon salt
• 1/4 cup water
• 4 teaspoons apple cider vinegar

Directions#

1. Grind seeds in a spice grinder or in a mortar and pestle tell the seeds are at the desired consistency.
2. Mix the dry stuff together. (seeds, salt and powder)
3. Mix the wets in.
4. Cover and let sit for 2 days. (I use a jar) Wait time is important here. It will look soupy at first and thicken up as the seeds absorb the liquid. The time also allows the mustard to mellow. Fresh made mustard is harsh and bitter tasting so give it time.