I love mustard. It's easily my favorite condiment. I've decided to try my hand at making my own. This will be the first in what will likely be several installments of my experiences (good and bad) in making homemade mustard.
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).
3. Store in an air-tight container in the fridge.
• 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?