Things You'll Need:
- Mustard powder and mustard seed (yellow or brown)
- Vinegar (wine or flavored vinegar recommended)
- Mortar and pestle or spice grinder
- Glass or porcelain mixing bowl
- Measuring spoons and cups
- Jars for storing the mustard
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Step 1
Choose and assemble your basic ingredients, which consist of mustard powder and/or seeds and vinegar. Your vinegar should be of excellent quality, ideally a wine-based vinegar or one with some type of herbal or truit flavoring. You can use just mustard powder or one kind of seeds, however, combining two types of mustard produces the most interesting results. Use mustard powder with yellow or brown seeds for a smoother mustard, or combine yellow and brown seeds without powder for a coarse-textured mustard.
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Step 2
Measure out your mustard(s) and vinegar in the proper proportion. Most recipes pair 2 parts mustard powder with 1 part mustard seeds, or 3 parts yellow mustard seeds to 2 parts black mustard seeds. The vinegar quantity should equal half the total amount of mustard. If you are using mustard seed, you will probably want to grind some or all of it. For small batches of mustards, a mortar and pestle is best for this, but a spice grinder is also useful and calls for much less effort.
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Step 3
Put your mustard in the bowl and mix your vinegar (and other liquid if using) into it. It should have the consistency of thin ketchup, but will thicken somewhat as it stands and mellows.
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Step 4
Serve immediately if you like a super-hot, Chinese-style mustard. Otherwise, allow the flavors to blend for at least 2 hours, preferably overnight, then test and adjust with additional spices or seasonings if you like. If mustard has thickened, add a bit more vinegar to make it more spreadable.
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Step 5
Store your homemade mustard in the refrigerator and bring back to room temperature before serving. Or, if you plan to use it all within 24-48 hours, you can leave it at room temperature.
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Step 1
Experiment with additional ingredients to create your own customized mustard. Try substituting your favorite beer, wine, or fruit juice for half of the vinegar. You may also add honey, maple syrup, or brown sugar for a sweeter mustard.
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Step 2
Customize your mustard further with spices or other flavorings. If you are using beer or wine, it is best to let the mustard and liquid mellow for 2 to 3 hours before doing this. For a sweet and tangy mustard, add brown sugar, honey, or maple syrup, approximately 1 tbsp. to a cup of mustard. Add anise, cinnamon, or allspice for a sweeter mustard. For a hotter and spicier mustard, add ginger, black pepper, cumin, paprika or curry powder. Use up to one-and-one-half tsp. of spices per cup of mustard.
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Step 3
Add an additional flavor note with any fresh or dried herb that is a favorite of yours. I have used fresh thyme, rosemary, and chives with excellent results. Horseradish, minced garlic, minced shallots or capers are also fun to try.
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Step 4
Try "upgrading" your homemade mustard to a smoother, creamier texture by incorporating beaten egg yolks into it. Use 2 large egg yolks per cup of mustard. Beat the yolks in a small bowl. Then heat the mustard mixture by placing the bowl in a pot of hot water until it is just at a simmer. (You may want to add a tablespoon of melted butter or olive oil for easier stirring.) Stir a few spoonfuls of the mustard mixture into the beaten egg yolks, then pour this combination back into the hot mustard. Heat for a few more minutes, stirring frequently, until the mixture has thickened. Remove from heat and cool to room temperature, then taste and adjust seasonings as you prefer.
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Step 5
Store mustards made with egg yolks and/or fresh herbs in the refrigerator and use within 24-48 hours. If you want to keep them longer than that or make a larger batch for gift giving, should be stored in sterilized canning jars. Follow normal canning and sealing procedures.
