How to Make Homemade Mustard ~ my version is hot, sweet, and smokey! This is a homemade recipe for one of the most beloved condiments…and you can customize it in endless ways!
I keep having these ‘aha!’ moments in cooking where I realize that just because something is made in a factory and has a label slapped on it doesn’t mean I can’t make it myself. I keep forgetting that some of the world’s best foods have been made in primitive kitchens for centuries before there were factories and labels and unpronounceable ingredients.
But don’t worry, this is Minimal Monday, and I wouldn’t get you involved in a long drawn-out project like homemade bread, or chicken stock.
Making mustard is a cinch. In its purest form it’s just crushed or whole mustard seeds mixed with a liquid.
But since it’s been around for centuries, people have come up with a lot of variations, and you can have lots of fun deciding exactly which liquid you want to use, and which flavorings might be delicious in YOUR OWN PERSONAL mustard, For instance, you could use plain water. But you can also use cider, like I did. Or hard cider. Or ale, brandy, cognac, fruit juice, wine, whiskey, champagne…you get the idea.
And then you can contemplate other flavors like maple, molasses, ginger, cranberries, tarragon, lemon, orange, chile, walnuts, Vidalia onion, chives, shallots, raspberries, garlic, horseradish, turmeric, paprika, dill, smoked salts, allspice, wasabi, Tabasco, caraway, coriander, curry, apricot, olive, etc. etc. I’m starting with a basic mustard, but I couldn’t resist using some hickory smoked salt and a little honey.
I’ve made KETCHUP, done HOMEMADE MAYONNAISE, now I’m ready to conquer mustard. I based my experiments on this recipe because it was straightforward and easy. I like things spicy, so I used both brown and yellow seeds, but you can use all yellow for a milder mustard, or go for all brown. Or, find yourself some black mustard seeds and proceed at your own risk!
How to Make Homemade Mustard
- Partially grind the seeds in a spice grinder, coffee grinder, or mortar and pestle. This is one job that a small food processor can’t do, the seeds are too small. I left about half of the seeds intact for texture in my mustard.
- Mix the seeds with the mustard powder, vinegar, cider, salt and honey. Stir until smooth and lump free. If it seems too thick, add more cider, if it seems a little thin, add more mustard powder, the consistency is up to you. The mustard will thicken a bit as it sits.
- Pour into a seal-able glass jar and let rest for a day before using to mellow out the bitter compounds in the mustard. I keep mine in the refrigerator.
- This mustard is hot. If you taste it after only 24 hours, it will be really hot. It will mellow as it sits. Again, use yellow seeds if you don’t like a lot of heat.