Ultimately I'll want to make mustard utilizing some of my homebrewed beer. But first, I thought I'd try one of the more basic recipes I could find. This one is based on a recipe published by Emeril Lagasse. As you'll see, I made a few substitutions for ingredients I didn't have on hand, or had recently run out of. (No McCormick, I'm not paying you $3.72 for 1 ounce of white pepper.)
Homemade Mustard, Take I
3 T yellow mustard seed
3 T brown mustard seed
1/3 c white wine
1/3 c white wine vinegar
1 T onion powder
1/4 t cinnamon
1/4 t black pepper
1. Mix everything together in a small glass bowl and put in the fridge overnight.
2. Good morning! Blend everything together in a blender or a small food processor until you achieve the desired consistency (pasty).
Notes:
• It took me about 3-4 minutes with the food processor before it started to come to a mustard consistency. As the seeds are ground up, they start mixing with the liquid to thicken it.
• The mustard was quite strong in flavor, but has calmed down a good bit with some aging. It still has a pungent kick to it -- nice if you like a spicy mustard.
• From reading I did after I made the first batch, I found that the darker mustard seeds are stronger in flavor. I think next time I will scale back the proportion of those a bit.
This would go great with some freshly baked soft pretzels. I wonder where I could find some of those?
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