Do you know that making your own mustard is ridiculously easy? Up until just a few months ago, I had absolutely no idea. I recently learned after reading a newspaper article in the Medford Mail Tribune by Jan Roberts-Dominguez titled an Advanced Lesson in Homemade Mustards. Growing up, the only mustard that could be found in our home kitchen was the bright yellow mustard sold in a jar made by French’s. No offense to all you yellow mustard lovers but the mustard that I knew as a kid pales in comparison to the taste bud tingling spicy goodness that I am about to share with you. And what makes my Whole Grain Mustard shine is the addition of a really tasty beer such as Southern Oregon Brewing Company‘s Nice Rack IPA.
A good homemade Whole Grain Mustard takes about 15 minutes of your time to prepare and then needs to sit around untouched for at least 48 hours to develop its wonderfully warm spicy flavors. When your mustard is ready, be sure to serve your homemade Whole Grain Mustard on sandwiches, sausages, pretzels or even use it as a base for sauces or salad dressings. My favorite way to serve my homemade Whole Grain Mustard is to accompany it alongside some grilled brats and pints of some of Southern Oregon’s finest micro brewed beer. Now that’s pure bliss!
What’s great about making your own mustard is that the flavor combinations are endless and you can make it as hot, creamy, spicy or as sweet as you want. All you need to start is some good quality mustard seeds, liquid for soaking such as wine, beer or vinegar, toss in some spices, add something sweet such as sugar or honey and a sprinkling of salt.
Yellow mustard (also called white) seeds are on the left and brown mustard seeds are on the right. Notice that the yellow mustard seeds are nearly twice the size than the brown mustard seeds. They are also a lot less pungent in flavor than the brown mustard seeds. I personally like the brown mustard seeds better because of the heat factor. Look for mustard seeds in the bulk foods section of your favorite specialty or natural food store. If you can’t find it locally, you can always resort to shopping online. Once you learn how to make your own Whole Grain Mustard, it’s doubtful that you will want to use store the bought varieties ever again. Thank you Jan Roberts-Dominguez for the mustard lesson and the inspiration! Enjoy! Tessa
- 2/3 cup brown mustard seeds
- 1/2 cup yellow mustard seeds
- 3/4 cup beer (I used Nice Rack IPA)
- 3/4 cup apple cider vinegar
- 2 Tbs sugar
- 3 tsp garlic paste
- 2 tsp Worcestershire sauce
- 2 tsp ground allspice
- 2 tsp ground turmeric
- 1/2 tsp salt or to taste
In a non reactive bowl or jar (glass, plastic or stainless steel) add the mustard seeds, beer, and vinegar. Make sure that the seeds are covered in liquid. If you need to add more liquid, use equal parts beer and vinegar. Just be careful, you don’t want your mustard to be too watery. Place the mustard covered in a cool place for 48 hours. Add the remaining ingredients and place in food processor. Blend mustard for about two minutes or until you reach your desired texture. Taste and correct your seasonings. Place mustard in clean jars with a tight fitting lid and store in the refrigerator for up to a few weeks. Makes about 2 3/4 cups.
***Recipe adapted from Jan Roberts-Dominguez