I love mustard. As I mentioned previously, I don’t normally dip my fries in Ketchup, I dip them in other things, including Mustard. It has kick and spice, just like me! When I decided way back when that I wanted to try other types of mustard, I was lazy and stupid and just mixed things with already made mustard to give it different flavor, I never really considered making my own. Wasn’t that complicated? Boy, was I silly. But I got over myself and I love making my own mustard now and it’s so easy. If you use mustard powder, it’s almost instantaneous. If you use the actual seeds, it’s more fun and complicated but oh so worth it. Now, my recipe is just a guide line feel free to experiment on your own. Mustard has been around since the Roman’s who mixed it with wine. There is no ‘right’ way to do it except to follow a recipe but creativity is the spark of happiness.
Mise en Place
- 2 Small Bowls
- Pestle and mortar or spice grinder
- Hand blender (optional)
- Container (for storage afterwards)
- 8 Tbsp mustard seeds
- 1 cup mustard powder (which can be made from grinding the mustard seeds)
- 1 small single serving bottle of white wine (or wine of choice if playing with flavors)
- Vinegar of choice to taste
- Salt and pepper to taste if desired
- Herbs/Sweeteners/Etc to taste if desired
Take your 8 Tbsp of seeds and pour enough of the wine over them to cover. Make sure that the wine is cold or no warmer than room temp as this will reduce the potency of the mustard. Unless that’s what you want. Let this soak for as long as you’d like. However, this will cause the mustard to get very spicy. If you’re not a huge spice person, I’d add the vinegar around hour 1 or so. The vinegar will stop the mustard’s reaction. I added mine like 4 hours later, but I like the seediness and strong flavor. You can let it soak overnight if you’d like.
Grind your mustard now if it’s not already ground. Now, in the other small bowl. Put the mustard powder and use the rest of the single serving wine bottle to wet the ingredients and then use water for the rest until it’s a consistency you like. This is also the point to add other things like herbs and honey. Then mix the seeded mustard and the powdered mustard which is now a condiment like smoothness together with any salt, pepper or herbs and you have your mustard. If you find it’s too thick, then add more water or vinegar. Take a bite if you like, but it will be rather bitter and strong. Give it a day or so to mellow out. Enjoy!