As I was eating a quick sliced meat & cheese lunch (aka charcuterie for the fancy), I remembered that my DIY mustard turned some heads in this old thread, and that I'd never posted the recipe.
Here's the recipe for the mustard pictured, then some discussion of variations. This mustard is quite strong and is in the style of what they sell as "stone ground".
Ingredients:
Here's the recipe for the mustard pictured, then some discussion of variations. This mustard is quite strong and is in the style of what they sell as "stone ground".
Ingredients:
- 1/2 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/4 cup red wine vinegar
- 1 cup cold water (add 1/2 cup to start and gradually add more to desired consistency)
- 1/4 tsp salt
- Put ingredients in a 1-pint mason jar
- Blend with a handheld immersion blender
- Add water to desired consistency
- Refrigerate overnight
- Add more liquid if desired to desired consistency after absorption
- For a creamier mustard, finely grind the seeds in a spice grinder before adding liquid. One thing I sometimes do is start with yellow seeds and grind them fine for a creamy base, then add a few lightly cracked yellow, brown & black seeds with the liquid for some color & texture.
- For mild mustard, use hot water; for spicy mustard use cold water.
- Any kind of mustard seeds will work - yellow, brown, black.
- Any kind of liquid can work - wine, beer, white vinegar, ACV, etc.
- Add sugar or honey for a sweet mustard
- For a "Grey Poupon" style, use mostly yellow mustard and a little brown mustard, white wine, some onion and garlic powder, and honey (experiment with ratios - it's a trial & error thing for me). Use warm water to tame the heat a little but not all the way.
- Making a pint of mustard at a time as in the recipe above is what I do for my "everyday" stone ground style. You can safely plan on storing it in the fridge for weeks, but I've never had a problem keeping it quite a bit longer than that.
- It's very easy to scale this down to smaller batches and make several styles at once - especially great for a "sampler" to serve with appetizers.
- Just don't put it off to the last minute - it really needs that overnight in the fridge for the flavors to develop and the liquid to absorb.
- I started doing it because I can keep some big jars of mustard seed in the cupboard virtually forever and make sauce as needed; never have to remember to buy it at the store.
- It's delicious and you can make exactly what you want.
- It has a weird "wow factor" - for something you can make in 3 minutes with 3 ingredients, people are disproportionately impressed. When you serve your charcuterie tray with 4 varieties of mustard you made (e.g. spicy stone ground, sweet dijon, traditional creamy yellow, and tangy black red wine), it maybe took you 10 minutes total, but people treat you like Gandalf.
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