Mustard is one of my favourite condiments and I’m surely not speaking of the ball park variety. I speak of zesty, grainy mustard. I love mustard for salads, dressings, sauces and a good sausauge!
Notch this entry as my contribution for this week’s Weekend Herb Blogging and it comes back home to mama, hosted by Kalyn of Kalyn’s Kitchen.
Mustard comes from a plant and commercial mustard is made from the mustard seed. Mustard is a relative of the radish and the turnip and although it is grown all over the world, Canada accounts for 90% of all the mustard seed grown in the international market.
This was my first time making homemade mustard. It was easy and I’ll do it again but I’ll mix up the seed mixture. I only had these white seeds and although the mustard turned out tasty, I think it might be too hot for the masses (mental note: get brown mustard seeds).
Homemade Hot Mustard
3/4 cup brown mustard seeds
1/4 cup white mustard seeds
1 1/2 cups of Chardonnay wine
3 Tbsp of honey
1/2 tsp crushed all spice
2 Tsp of salt 1/3 white tarragon vinegar
- Put all of the above ingredients into a clean, sterile Mason jar. Seal and let it sit (room temperature) for 1 day.
- The next day, taste the mustard. If it’s too hot for your liking, you’re going to have to simmer it on very low heat, for up to 4 hours. Make a taste test each hour to decide how hot you would like your mustard. DO NOT bring to a boil, as your mustard will become bitter.
- Using a food processor, set it to the highest level and give it about 5 – 10 minutes to get to a creamy stage. You can decide how creamy to make your mustard.
In the 1st photo, the liquid equals the amount of mustard seeds. The next day, the mustard seeds has absorbed most of the liquid. So, it’s safe to say that the mustard seeds will suck any flavours you want to give it. Play with the recipe…try beer, herbs, different spices & sweeteners.
I was pleasantly amused by the turnout and when this jar is done, I’ll try a different batch.
Hey, I learned a lot. I didn’t know mustard seeds were grown in Canada, and I didn’t know that some types of seeds are more hot. Sounds like a very interesting process.
Kalyn, Canada’s “dominance” in mustard was news to me and making my own mustard will be a new playground for me.
Ironic, isn’t it that all of the famous French mustards get their seeds from Canada!
I’ve made mustard from dry mustard but never from seeds. I love the way the seeds absorb the liquid… now I know how they make flavored mustard…now I can make my own!
Great idea!
Great, I’ve wanted to try making prepared mustard for a while! Thanks for this.
Ferdzy,
Thanks for dropping by!
Good luck with the mustard and let me know how it turns out.
The famous French mustard with seeds from Canada, how surprising. Making mustard at home sounds easy!
Two questions:
1) Where can you buy mustard seeds?
2) The 5-10 mins in the food processor, can you use a hand held Braun mixer or do you have to use a more traditional Cuinsine-art type of blender (the ones with a base and bowl)?
Great recipe!
Paul, I found the mustard seeds at a supermarket with the spices. As for mixing them, you need a food processor or maybe a blender.
I´m with Kalyn, Katiez and Ulrike!! Thanks for sharing this recipe and sure I´ll do it myself!! :)
Maria, let us know how your mustard turns out…it will be interesting how people play with the recipe.
Well finally I did it. It´s delicious.
http://neuesausderkueche.blogspot.com/2007/07/erster-senf-mustard-first-try.html
Hope you like it. :)
How long will it last in the fridge? Thanks.