Skip to main content

Make your own mustard for fun and profit

So it turns out making your own mustard is ridiculously easy, though not actually that profitable since mustard powder is not actually that much cheaper than just buying mustard. However, given how easy it is, there's almost no reason not to make it.


The main ingredient is yellow mustard seed powder, which you should be able to get almost anywhere. You can also add brown or black mustard seeds (note that they look almost identical), in whole or ground form (I don't see much availability of these as pre-ground, you generally have to grind them yourself). To make the condiment mustard, you'll mix water, vinegar and spices in with your mustard powder/seeds. You then need to wait a couple of days for it to get less bitter - hold in mind while tasting it at first that it's going to be bitter.

The main rule of thumb is that the temperature of water you use will play a big role in spiciness - the hotter the water, the less spicy the resulting mustard is. It seems really sensitive - when I made some with not-quite-boiling water because I was being lazy, it was much spicier than when I made it with just boiled water.  What I don't think is necessary is to actually cook the mustard on the stove top - I've seen a couple of recipes like this online, and it just sounds like a good way to gas the entire house.

Since it's just a condiment, you can also continue to adjust it after you've mixed it initially. I sometimes find the balance of sweetness isn't quite to my liking once it's sat for a couple of days.

Here's a semi-recipe for a nice generic style of mustard for sandwiches. I'm not giving proportions since I just mix and taste, mix and taste until I like the result:

Yellow mustard seed powder
Brown mustard seeds
Garlic powder (I find this really helps the flavor)
Salt
Pepper
Turmeric (for color)
Boiling water
Honey
White wine (not much)
Apple cider vinegar
White wine vinegar

Mix ingredients, taste. Hold in mind that the brown mustard seeds will absorb a LOT of liquid and approximately double in size, so make this runnier than you'd want it to be, and it will become thicker. Place in jar in fridge, let sit 2-3 days until less bitter, enjoy on sandwiches. 

Tasty mustard, in an artichoke heart jar (perfect size!)


Comments

Popular posts from this blog

Thick-cut Pork Chops

These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop

Miele Steam Oven Pulled Pork

I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact. 3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with) 1 large white onion, 1/4" slices 1 Tbsp. butter 1 chicken boullion cube 1 c. water 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. whole coriander 1 Tbsp. coarse ground salt 1 Tbsp. brown sugar 1 tsp. dry mustard 1 tsp. white pepper 1/2 tsp. cinnamon 1/4 tsp. cayenne 1/4 tsp. allspice 1/4 tsp. celery seed Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewha

Baking Powder Dumplings

This is Mom's standard dumpling recipe, excellent with chicken soup. Drop them in, put the lid on, and enjoy. Ingredients: 2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1 scant cup milk or water Preparation: Mix the dry ingredients, stir in the milk or water gradually to make a soft dough. Drop by spoonful into boiling salted water or simmering stew. Cover tightly, cook 10-15 minutes before lifting cover. Test for doneness, drain. Serve at once. Well, once they cool off so you don't burn your tongue. PS - This is post 199! Hope someone does something special for #200!