Billy Boy’s Mustard

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.

Ingredients:

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

Tips for Success

Use a glass jar for soaking the seeds. Vinegar can react with metal, and plastic can hold on to smells. Make sure the seeds stay covered with liquid as they soak. They drink up a lot, so if they look dry after the first day, add a spoonful of water.

Scrape down the sides of the food processor a few times while blending. Mustard seeds are stubborn, and it can take a few minutes to get a smoother texture. If the mustard seems too thick, a teaspoon or two of water loosens it up.

Brown seeds bring the heat, and yellow seeds are milder. Using more brown than yellow makes a spicier mustard, and more yellow gives you a gentler, classic flavor.

Ingredient Swaps and Variations

• Swap the white wine vinegar for apple cider vinegar for a fruity tang or red wine vinegar for a rosy color.
• Stir in a spoonful of honey after blending for a sweet honey mustard.
• Add a pinch of turmeric for that bright yellow color.
• Use a splash of beer in place of some of the water for a pub style mustard.
• Mix in chopped fresh tarragon or dill right before serving.

How to Serve It

Homemade mustard is wonderful on bratwurst, burgers, and ham sandwiches for the meat lovers. I love it on a cheese board with sharp cheddar and crackers, and it makes a fantastic salad dressing whisked with olive oil and a little vinegar. A small jar tied with ribbon makes a sweet homemade gift too.

Frequently Asked Questions

Why is my mustard bitter?

Freshly made mustard can taste sharp and a little bitter. Give it a day or two in the fridge and it mellows and rounds out.

Can I double the batch?

Yes, just keep the same ratio of seeds, vinegar, and water. Since it keeps for 2 to 3 weeks, only make what you will use in that time.

Do I have to use two kinds of seeds?

Not at all. One kind works fine. Yellow alone gives a milder mustard and brown alone gives a hotter one.

Mandy

Billy Boy's Mustard

A simple homemade mustard of yellow and brown mustard seeds soaked in white wine vinegar and water, then blended to your favorite texture.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1 jar (about 5 ounces)

Course: Condiment

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 ounce yellow mustard seeds whole
• 1 ounce brown mustard seeds crushed
• 2.5 ounces white wine vinegar good quality
• 2 ounces water

Method

 

1. Add the yellow and brown mustard seeds to a jar, or use 2 ounces of a single kind.
2. Pour in the white wine vinegar and water.
3. Seal the jar, shake well and refrigerate for 48 hours, shaking it every so often.
4. Pour the mixture into a food processor and blend to your desired texture, less for coarse mustard or longer for creamy.
5. Store in a sealed jar in the refrigerator.

Notes

The seeds soak for 48 hours before blending. The mustard is spiciest the day it is made and mellows as it ages. Keeps 2 to 3 weeks refrigerated.