Making Mustard

[Shel_B]

Recently I started making my own mustard, and while I've used a few recipes and techniques, I settled on this recipe from Serious Eats as a jumping off point.
I liked it quite a bit although a couple of people thought it was "too hot." Although I was fine with it, I could see their point, and decided to make another batch that was somewhat milder. The change was simple. Instead of 3/4 cup of brown mustard seed I used 1/2 cup brown and 1/4 cup yellow.

The yellow mustard seed was a good choice, toning down the heat while still allowing for an intense flavor. As this will be an ongoing experiment, I'll try a different vinegar with the next batch. I also want to experiment with different mustard seeds and different styles of mustard. A Dijon-style is in the queue.

If you have any favorite mustard recipes that you make, I'd like so see them. Making mustard is simple, fun, and there are limitless possibilities to explore.

 

[BHopkins]

That sounds tasty. It has never crossed my mind to make my own mustard. The cinnamon and nutmeg in the recipe surprises me. I would never have expected either in a prepared mustard. Curious, what type of vinegar are you thinking of trying next time?

Perhaps you need to fill up a small jar with some, and send it to @GON. He loves a good mustard on his hot dogs.

 

[Shel_B]

That sounds tasty. It has never crossed my mind to make my own mustard. The cinnamon and nutmeg in the recipe surprises me. I would never have expected either in a prepared mustard. Curious, what type of vinegar are you thinking of trying next time?

Perhaps you need to fill up a small jar with some, and send it to @GON. He loves a good mustard on his hot dogs.

Yes, the spices were a surprise to me as well, but I had no experience making mustard at that time.

I'll try some Champagne vinegar with the next batch.

I'd be happy to send @GON some mustard.

 

[Nessism1]

Any idea how long this would store in the refrig?

 

[Shel_B]

Any idea how long this would store in the refrig?

Almost indefinitely ... pretty vague, eh.

My other mustards have gone more than a year with proper storage and remaining uncontaminated, i.e., using clean implements for mixing and serving, not being mixed with other items, not being let unrefrierated for long periods in warm temps, etc.

Thus far, the first mustard I made is fine after about six months. No signs of deterioration.

 

[dnewton3]

That looks outstanding!

I love a good, hearty mustard. Mix in a little horseradish and slather over some onions on a brat.

Mmmmmm ... making myself hungry ...

 

[Shel_B]

That looks outstanding!

I love a good, hearty mustard. Mix in a little horseradish and slather over some onions on a brat.

Mmmmmm ... making myself hungry ...

I believe this would be great with sausage of various type. I used it on a plump, juicy hot dog the other day, and it was a good match.

 

[AZjeff]

Shel_B you do the most interesting things. Keep it up.

 

[Quattro Pete]

Mix in a little horseradish

Speaking of which, I love homemade horseradish - more potent than the store bought stuff - love the tingle. Just need a capable blender...

Recipe:
Wash, peel and cut fresh horseradish roots into smaller pieces (it is worth soaking them in water overnight first to gain the right moisture), then throw them into a blender, add freshly squeezed lemon juice (it is worth making sure that no seeds fall in). Add salt. In the blender, turn on a short program or use the impulse mode. If necessary, beat the blended root with a pusher, which has a safety limiter. If the root is too dry and individual shavings separate - add water (boiled and cooled) and continue blending. When you get a consistency that allows you to scoop it with a spoon - transfer to a jar
Lemon juice and salt are natural preservatives for horseradish.
NOTE:
Freshly grated horseradish is very spicy. So if we want to smell it, we have to do it carefully.

Ingredients (for a jar of approx. 0.5 l):

3 horseradish roots
1 lemon
1/2 tablespoon salt
(optionally 1/2 cup of boiled, chilled water)

Tools:

knife
vegetable peeler
tray or plate
jar with a lid
blender

 

[BHopkins]

Thanks, @Quattro Pete. I like good horseradish. We use it regularly, particularly to make cocktail sauce. The hotter the better.