So You Think You Can Cut the Mustard?


With a little planning and a willingness to experiment with flavors, mustard are a delicious homemade condiment with a long shelf life.


For Stone Ground Mustard combine:
1/2 cup of mustard seeds
1 cup of liquid
That sounds easy right? OK, here’s what you need to know…

Black or brown mustard seeds are hotter than yellow so pick your ratio. I used 1/4 cup of each.

Now it’s time to add the liquid. For red wine mustard I used 1/2 cup of red wine and 1/2 cup of red wine vinegar, for the herb mustard I used 1/2 cup cider vinegar and 1/2 cup Guinness beer. The liquid could be all vinegar but that would be very tart, it can be cut with water or just about anything else; wine, cognac, fruit juice, or perhaps water steeped with herbs.

The seasoning I chose for the red wine mustard was hot red chilies, like you’d find in Thai food. For the herb mustard I added fresh rosemary and granulated garlic.

Mix your mustard seeds, liquid and seasoning in a jar. Let it set, at room temperature, for about 48 hours. Shake it every once in a while. The mustard seeds will absorb the liquid. When your ready to blend it dump the contents into a blender or processor of some sort. Mustard is thick so you’ll need to scrape the sides several times. I occasionally add a few tablespoons of water as some batches are just to thick to blend well. Blend it until it’s the consistency you desire. Store it in a not reactive container (like glass) in the refrigerator for a few weeks. Like it could ever last that long!

For a Refined Mustard (the jar on top) combine:
1.75 oz of mustard powder (med bottle)
1/4 cup brown sugar (packed)
smoked paprika
granulated garlic
and/or whatever spices you enjoy (I highly suggest the smoked paprika)
Grind about 1/3 cup of mustard seeds (a coffee grinder works great for this) until they are finely ground. Then add them to the powder mixture.

For the liquid you want about a 1 cup, use a combination of vinegar, water, fruit juice, etc. Whisk this into the dry mixture and heat (microwave or stove top) until it hits a boil. It will be thin but it does thicken as it cools.

The mustard keeps well in the refrigerator. In addition to it’s normal use as a condiment it also works great to spread on pork loins or salmon fillets. And of course it’s a great base for honey mustard salad dressing (equal parts mustard, orange juice and honey whisked).

Release your Bon Vivant and savor your life!


One thought on “So You Think You Can Cut the Mustard?

  1. Pingback: Wimpy Eaters Need Not Apply | The Tasteful Muse

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