Homemade Mustard: From Seeds to Fermentation

Ever wondered how to make your own homemade mustard using mustard seeds? Whether you're looking for a simple recipe or a more complex blend, this guide will walk you through the process of making mustard from scratch. We'll explore the basics, advanced techniques, and even dive into fermentation for a sour twist.

Simple Homemade Mustard Recipe

Ingredients:

1/2 cup mustard seeds (yellow or brown depending on the flavor you prefer) 1/2 cup white apple cider vinegar or your choice 1/4 cup water (adjust for desired consistency) 1 teaspoon salt (or to taste) 1 tablespoon sweetener (optional; honey, sugar, or maple syrup for a sweeter mustard) Optional spices: garlic powder, turmeric, paprika, or other spices for extra flavor

Instructions:

Soak the Mustard Seeds: Soak the mustard seeds in vinegar for at least 2 hours or overnight. This softens the seeds and helps with blending. Blend: After soaking, transfer the seeds and vinegar mixture to a blender or food processor. Add water, salt, and any optional ingredients. Blend until you reach your desired consistency, whether smooth or grainy. Taste and Adjust: Taste the mustard and adjust the seasoning if needed. You can add more vinegar for tanginess or sweetener for sweetness. Store: Transfer the mustard to a clean jar and let it sit in the refrigerator for at least 24 hours before using. This allows the flavors to meld.

Homemade mustard can be stored in the refrigerator for several months. The flavor will develop and change over time, so it is best after a few days.

DIY Rustic Mustard: A Variation of Spicy and Delicious

For a more complex and flavorful mustard, try this rustic blend. This recipe makes about 1 quart of mustard, but you can scale it up or down using a simple template.

Ingredients:

7 oz (200g) yellow mustard seeds 3 oz (86g) black/brown mustard seeds 2 cups water (475ml) 3/4 tablespoon kosher/non-iodized salt (15g) 1/4 cup vinegar (white, wine, or apple cider; pair best; 50ml) 1/2 teaspoon grains of paradise or 1/4 cardamom seeds, 1/4 dried ginger, a couple of peppercorns (3g)

Storage:

This mustard blend will keep for about a week in the refrigerator. You can also make it more versatile by substituting the black mustard with yellow seeds, adding a splash of champagne for a Dijon-style mustard, or adding 1 tablespoon of turmeric and extra 1/8 cup of vinegar for an American mustard.

Scaling Template:

The following template can help you scale the recipe up or down:

100g yellow mustard seeds -> 43g black mustard seeds Weight of all mustard seeds * 2.37 or 2.4 -> water Weight of mustard seeds * 0.18 -> vinegar Weight of both mustard seeds and water * 0.02 -> salt Weight of mustard seeds * 0.01 -> grains of paradise

Fermented Mustard: A Tangy Revamp

For a twist, you can ferment your homemade mustard. This process enhances the flavor and adds a tangy, earthy note. Follow these steps for crafting a fermented mustard.

Ingredients:

Mustard seeds (quantity depends on desired batch size) Vinegar (quantity dependent on mustard seeds) Salt (quantity dependent on mustard seeds) Water (quantity dependent on mustard seeds) Optional: sweetener, spices

Directions:

Prepare Mustard Seeds: Soak the mustard seeds in vinegar for at least 24 hours. Blend: Blend the soaked seeds with water, salt, and optional ingredients to your desired consistency. Store: Transfer the mixture to a clean, sanitized jar. Leave it at room temperature in a dark spot for around 4 to 6 days (may be 2 to 10 days depending on local temperature). Login Maintenance: Keep the mixture well stirred and add 100ml of brine (100ml water 4g salt) to keep everything submerged. Ensure the lid is slightly unscrewed to allow CO2 to escape. Taste: Taste the mustard every few days until it reaches your desired flavor profile. 3 days may yield a somewhat bitter mustard, 6 days is often considered the sweetspot, and 9 days may make it too mild. Preservation: Store the fermented mustard in the refrigerator once done. It can keep for many months, though occasional taste checks are a good idea.

Conclusion:

Whether you're a mustard enthusiast or just curious, making your own mustard at home is a rewarding experience. From basic blends to fermented varieties, the process offers endless possibilities for flavor experimentation. Have fun exploring the world of homemade mustard!