I am dedicating this post to my lovely gourmet husband, Billy. If it wasn’t for his wanting to make mustard I probably never would have tried this myself. He had been talking about making mustard for quiet some time so for Christmas I gave him a couple different kind of seeds and a bottle of fancy white wine vinegar (pretty much all you need to make mustard). Well, since I am not a very patient person, I decided one day to make the mustard while Billy was at work — it’d be a nice surprise when he got home! Unfortunately, I had to wait (did I already tell you I am not a very patient person?) as the seeds, vinegar and water have to sit in the refrigerator for a good 48 hours before you can actually make the mustard…. Well, 48 hours later I was blending up some pretty snazzy mustard!! It was all very exciting. Who knew, it did pay off to be patient after all.
The most difficult part of this recipe is getting good quality mustard seeds. I am lucky to have The Spice House just down the road who fortunately carry a nice selection of seeds. For this recipe, I used both yellow mustard seeds (whole) and brown mustard seeds (crushed). You can use just one type if you like, whole or crushed — it’s up to you. I like the combination of seeds. By using both I believe it adds texture and flavor.
Begin by adding 1 ounce of yellow mustard seeds and 1 ounce of brown mustard seeds (or 2 ounces of the same kind) to a jar. Add 2.5 ounces of good quality white wine vinegar and 2 ounces of water. Seal the jar, give it a good shake and place the jar in your refrigerator for the next 48 hours. Every so often during those 48 hours give the jar a good shaking, mixing up the liquid and seeds. Not sure if this adds anything to the quality of the mustard but it is satisfying knowing you’re doing something while you wait.
After 48 hours, pour the mixture into a food processor and blend until desired texture of your mustard — a little less if you like coarser mustard or longer if you want it creamy. That’s it! Your mustard is ready to eat. Wasn’t that easy?
One last word on this mustard: the day you make your mustard will be its spiciest. As it ages in the refrigerator it mellows. So if you like it spicy eat it right away. If you like it more sedated just wait a day or two. Store in a sealed jar in the refrigerator for up to 2-3 weeks.
1 ounce yellow mustard seeds
1 ounce brown mustard seeds
2.5 ounces white wine vinegar
2 ounces water
Makes roughly one 5 ounce jar of mustard