You can mix your mustard in a million ways and adding flavor to your own liking.
I like my mustard simple and a bit sharp.
Mix mustard seed and liquid about 1:1 ½ and soak overnight (make sure all seeds are covered)
- 1 ½ cup yellow mustard
- ½ cup brown mustard
- 1½ cup water
- 1 ½ cup apple cider vinegar
- salt to taste
- (½ to 1 tbsp sugar)
drain the mustard seed and blend (food
processor) with the sugar
add water or vinegar to adjust the consistence (if needed)
the mustard need to rest a few days before the flavor really comes out.
For a sweater mustard add honey or sugar
For a yellow mustard add turmeric
and use only yellow seed.
Herps like thyme, rosemary or basil
Dijon Style Mustard:
- 1 1/2 cup dry white wine
- 1 cup water
- 2/3 cup white wine
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 bay leave (optional)
- 1 cup whole yellow mustard seeds
- 1/4 cup dry mustard (I use Colmann's)
- 1 Teaspoon garlic powder
- 1 teaspoon salt
Bring the white wine, water, vinegar, onion, garlic and bay leave to a boil, reduce for about 15 minutes. Cool to room temperature and strain into a bowl.
Stir mustard seeds, dry mustard, garlic powder, and salt into the strained liquid and let it
rest for 48 hours covered at room temperatur.
Puree mustard in a blender or with a stick blender Transfer mustard mixture to a saucepan add water as needed to reach a smooth consistency. Bring mustard to a simmer, stirring constantly, until flavors
combine, about 10 minutes.
Fill the mustard in sterilized glass. keep refrigerated for a week or more to fully combine flavors.