Make Your Own Mustard

When I was young and visited my grandparents farm, my grandma would gather the grandkids together and we would make mustard. Grandma's mustard was not the smooth dijon you might purchase in the supermarket, it was spicy and chunky, rich with diced onions and garlic, crunchy with half ground mustard seeds, delicious on a ham sandwich.

Recently, I gathered my children together and we made several batches of mustard. It was a fun family project. It was inexpensive, took a few hours, and the kids really enjoyed it. So I thought I would share a few of the mustard recipes we made and a few others that I have found enjoyable over the years.

Creole Mustard

Ingredients
1 cup dry white wine [or try sherry for a unique flavor]
1 clove garlic, peeled and minced
1 teaspoon celery seeds
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
Dash of freshly ground nutmeg

Combine all of the above in a non-aluminum saucepan and heat to a simmer. Turn off heat, and let sit for 2 hours.

Ingredients
1 cup mustard seeds, toasted and ground
2 tablespoons tarragon vinegar
2 tablespoons apple cider vinegar

In a large bowl, mix the ground mustard seeds (see notes below) and tarragon and apple cider vinegars until you have a smooth paste. Return the pot with the wine infusion to a boil over high heat. Remove the pan from the heat and strain through a fine sieve into the bowl with the mustard paste. Mix well, stirring constantly. Pour the mustard into the hot, sterilized jars, leaving 1/8-inch headspace, and adjust the lids. Store in a cool, dry place for three weeks before use. Refrigerate after opening.

Notes - To toast and grind mustard seeds:Heat a heavy skillet over medium heat and add 1 cup whole mustard seeds. Cook, uncovered, until the seeds begin to pop, about one minute. Remove the skillet from the heat and cover with a kitchen towel until the popping stops and the seeds cool, about five minutes.

Place the toasted mustard seeds in an airtight container to be used later, or grind them with a mortar and pestle or rough grind in a spice or coffee grinder for use in other recipes. Another method to grind seeds is to place the seeds between two sheets of waxed paper and grind with a rolling pin on a flat surface.
Yield: about 2-1/2 cups

Wasabi Mustard

Ingredients
3 oz. dry mustard powder
1/8C very cold water

Mix together, let sit ofr 20 minutes at room temperature.

Add
1/8C wasabi hot sauce or 1T wasabi powder
1/2tsp garlic powder
1 tsp sea salt
green food color [optional]

Whisk all together and refrigerate, best to let site for several days before using.

Sweet Apricot Mustard

1 Cup dijon mustard [prepared]
1/2C apricot jam
3/4C groud mustard powder

Stir together until well mixed, transfer to a sterilized jar, cover. Let age in a cool, dark location for 2 - 8 weeks. Refrigerate after opening.

Dark Beer Mustard

12 oz. dark beer
2C dry mustard powder
1C firmly packed dark brown sugar
2 tsp sea salt
1/2 tsdp turmeric
2T apple cider vinegar
2T dried minced onion

our beer into a bowl, cover lightly with dish towel and let sit overnight. Whisk beer and remaining ingredients together until well blended. Heat in non-aluminum saucepan to a boil, whisking constantly. Remove from heat, cool to room temperature. Store in an airtight jar in the refrigerator. Best after it has sat for 2 weeks.

Mustard should sit to combine flavors and mellow before consuming. Below are a few Mustard facts:

• Mustard has been around since Roman Times in about the same formula [ingredients] we use today.

• Mustard mellows as it ages, it will taste hot and harsh when first made, then smoother and more refined as it ages.

• To make hot mustard, toast and then grind mustard seeds.

• Yellow mustard seeds are milder than brown or black mustard seeds.

• Mustard is the 2nd most used spice in America, after peppercorns.

• Mustard can be flavored with any herb or spice of your choice, experiment and try unusual flavors ie: savory, cinnamon, wasabi, allspice, fruits or chili peppers.

• Try different acidic bases such as; vinegar, sherry, wine, champagne, apple juice, etc...

• Use cold water to bring out mustards "heat" in a recipe.

So now you have a few recipes, and some tips. Try making your own mustard! It's fun and easy. Look for more recipes on our website www.canandaiguaspice.com

Until next time........
Michelle
Canandaigua Spice Company