My Mustard

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. 

Additional add:
Apple puree
Herps like thyme, rosemary or basil

 

Dijon Style Mustard:

  • 1 1/2 cup dry white wine
  • 1 cup water
  • 2/3 cup white wine vinegar
  • 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.