Homemade Mustard (3 Ways)
Why, oh why would anyone pay for a bottle of mustard when they can make their own at home? Come on, live a little and add a pinch of excitement to your life by stepping up to the plate and making mustard from scratch! Mustard, despite its somewhat boring reputation, comes in a parade of styles, each boasting its unique flavor and richness. Whether it's the French Dijon, that posh fancy stuff, or the German-style mustards that will transport your tastebuds straight to an Oktoberfest in Munich, there's a mustard for everyone. Today, we'll venture into the world of homemade mustards and we're not doing just one, but three types – whole grain beer mustard, English style, and a so-called French Dijon (Grey Poupon can take a hike today, folks!).
These mustards are going to set your taste buds on fire (not literally... we don't need any lawsuits). The first one we're going to tackle is a whole grain mustard made with beer – that's right, beer! This bad boy is robust, full-bodied and absolutely rebellious. But we won't stop there, oh no, we're also brewing an English-style mustard that's got all the spunk of the Beatles and a kick stronger than a cup of English breakfast tea. Lastly, we're doing a French Dijon - it's suave, it's elegant, and most importantly, it's homemade, so no more relying on that posh Poupon! Now, hold on tight to your whisks and let's take a thrilling dip into the wild world of mustard-making, and remember folks, no spoon is too small, and no whisk is too big when you're on this crazy culinary adventure. 🤘🏼 Adam
Stuff I Use...
Homemade Mustard (3 Ways)
Ingredients
Instructions
- Whisk all ingredients together. Let stand for 15 minutes to thicken. Serve immediately. Seal and refrigerate to store.
- Soak seeds overnight in enough water to cover.
- Drain seeds, place in a mortar and pestle. Mash until the yellow seeds come out of the husks. This will take some time (about 10 mins).
- Once you really begin to see the yellow seeds, slowly start incorporating the wine.
- Once all the wine is in, add the salt and sugar, then slowly incorporate the vinegar. Grind until the mixture becomes fine.
- Once fine, adjust seasoning. Adding sweetness (sugar) will cut the bitterness, adding acid (vinegar/wine) will reduce the “heat.”
- Pass the mixture through a fine mesh sieve using the back of a spoon. Optionally, pass it through twice for a super smooth, yellow Dijon mustard.
- Store and refrigerate the mustard for a couple days before using. Doing so will allow the mustard to “mature” and reduce its heat.
- Soak the seeds with the vinegar and 1/ 2 cup of beer. Cover and refrigerate overnight.
- In a small sauce pan, mix the remaining 1/2 cup of beer with the sugar, salt and turmeric. Bring to a simmer over medium heat, then remove from the stove and let cool to room temperature.
- Into a blender, pour the mustard seeds and the soaking liquid and the beer syrup mixture. Pulse until smooth-ish, then place in a container and wait a few days before using, for the same reason as Dijon.
Adam's Notes
- Use sugar (sweetness) to cut the mustards bitterness and acid (wine, vinegar) to temper the heat.
- I usually make sure to let all mustards sit in the fridge for a day or two to mellow out before using.
- Salt and sugar measurements are starting points and recommendations. Be sure to adjust seasoning to taste.
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
