Although it may seem out of reach, making your own custom mustards at home is actually quite easy and very rewarding. Once I figured out proper proportions and technique, I’ve never bought grainy mustard from the store again.
There many different types of mustards out there, from the ballpark version we smear on boiled franks, to an elegant wine-flavored Dijon served with pate or cured meats.
Today we will focus on the grainy variety.
You can add anything you like to your mustard to make it interesting and unique. Lowbush cranberries are a nice addition, as is birch syrup and freshly picked sage from the hillside.
The combinations are truly endless, and your friends will be begging you for a little jar to give them.
This grainy mustard recipe is malleable to seasonable ingredients or whatever is in your cupboard PHOTO: Jeffery Mickelson
Here is a basic mustard recipe that can be tweaked any way you feel fit. The only thing you can’t change is the amount of vinegar you put in. Better to stay on the side of too much vinegar than not enough.
If you make your own vinegar at home, you may want to use it straight up, as it is usually not as acetic as store bought.
My lasted version had Suka Pinakurat (a spicy coconut vinegar from the Philippines), Uncle Berwyn’s birch syrup and a little bit of hot Chinese mustard powder to give it a real nasal kick.
Basic Grainy Mustard
(Makes about 1 1/2 cups)
1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 tbsp yellow mustard powder
3/4 cup apple cider vinegar
3 tbsp honey or brown sugar
1/4 cup water
1/2 tsp salt
1. Mix everything together in a suitable container.
2. Leave for 24 hours.
3. In a blender or with a mortar and pestle, blend until almost smooth.
Tips: If mustard is too hot for you, mellow it out by simmering it in a sauce pan for five minutes. If mustard gets too thick, add equal amounts of water and vinegar to thin it out. Also, look for mustard seeds in the Indian food section of a large grocery chain or bulk food store for a super deal!