Mustard is a staple condiment found in almost every household pantry. It’s tangy and spicy flavor adds a depth of taste to sandwiches, sauces, and dressing. But have you ever thought about making your own mustard at home? Not only is it a fun and easy project, but making homemade whole-grain mustard allows you to customize the recipe to your liking. Plus, it’s a healthier option compared to store-bought mustard, as you have control over the ingredients used.
One of the key ingredients in making whole grain mustard are the mustard seeds. There are three main types of mustard seeds – yellow, brown, and black. Each type has a unique flavor profile and can be used to create different variations of mustard.
Yellow mustard seeds, also known as white mustard seeds, are the most commonly used type of mustard seeds. They have a mild and slightly tangy taste, making them perfect for creating a classic yellow mustard. However, they can also be used to make a spicy mustard by adding more vinegar or hot peppers to the mixture.
Brown mustard seeds have a stronger flavor compared to their yellow counterparts. They give off a combination of nutty and spicy taste, making them ideal for making Dijon mustard, which is a popular condiment in many French dishes.
Black mustard seeds are the smallest among the three and have the most pungent flavor. These seeds are often used in Indian cooking and create a deep, earthy flavor. When used in mustard making, they add a distinct spiciness to the finished product.
Aside from the type of mustard seeds used, another important aspect of making homemade whole grain mustard is the liquid base. Most recipes call for vinegar as it acts as a preservative and helps balance out the spiciness of the mustard seeds. However, you can also experiment with different types of liquids such as beer, wine, or even fruit juices to add a unique flavor to your mustard.
Homemade Whole Grain Mustard
Ingredients
- 1/3 cup Yellow mustard seeds
- 1/4 cup Brown mustard seeds
- 1/2 cup Apple Cider vinegar
- 1/3 cup Water, beer, white wine or any liguid your like
- 1/2 tsp Kosher salt
- 1 Tbsp Honey
- 3 Tbsp Brown sugar
Instructions
- Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
- Stir vinegar and beer (or water) into the mustard seeds until just combined.
- Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed. It will be fine if you let it sit up to 24 hours.
- Pour the remaining ingredients and the mustard seed mixture into a food processor.
- Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
- Pour mixture into a sterilized glass jar, seal and refrigerate. Allow mustard to sit for 1 to 2 days before trying it.
- Homemade mustard can be stored in an airtight jar or container, in the refrigerator for maximum freshness. When properly stored, homemade mustard will keep for up to 1 year. The most important thing about homemade mustard is to allow it to sit for a day or two before using it. This will allow for the bitter flavor to dissipate from the mustard. If you want a spicier mustard you can add some chiles or horseradish to the mixture before grinding it. If you want a more mild flavor, you can add more sugar and honey to cut through the heat of the seeds.