Of all the condiments we use on a regular basis, I never thought of making my own mustard until I read this post. Kristi not only shows how to make mustard sound do-able but also delicious. Read on and see if you don’t agree.
Mustard is one of the oldest condiments around. It is made by mixing mustard seeds with a liquid. There are many different varieties. These varieties are made by changing the kind of liquids and seeds that are used.
Lighter-colored mustard seeds have a milder flavor, while the darker-colored seeds will be much hotter. More acidic liquids, like vinegar, tend to slow down the process, giving the condiment a longer-lasting heat. The less acidic liquids, like water, produce a spicier spread that loses its heat more quickly. We are going over two varieties of homemade mustard today–Dijon and stone-ground.
Variations of Homemade Mustard
Freshly grinding mustard seeds ensures a more pungent taste. If you buy whole seed but don’t have a spice grinder, soak the seed in a liquid from the recipe to soften. Then, you can skip the grinding step in the recipe and go straight to the food processor. Remember you already used one of the liquids (from the recipe) to soak them in, so don’t add it twice. If the end product is not smooth enough, just add a little bit of water.
What is Dijon Mustard?
Dijon mustard was created when Jean Naigeon substituted the traditional vinegar used for something called verjus or verjuice. Verjus is made from juice, while vinegar is made from fermented fruit. Substituting vinegar with verjus resulted in a smoother texture and robust flavor. In the Dijon recipe here you can use either red wine vinegar or verjus. Verjus can be found on Amazon.
What is Stone-Ground Mustard?
Known most commonly as spicy brown mustard, stone-ground mustard is made by grinding the seeds fresh, providing a rough texture. The seeds are then usually paired with water, vinegar, and salt. Stone-ground mustard is great on sandwiches. It offers a deeper profile of flavors than regular yellow mustard.
How to Make Mustard
A Dijon Mustard Recipe
Tools:
- Wide mouth pint or quart jar/s
- Food processor
- Spice grinder
- Fermentools set
Ingredients:
- 1/2 Cup ground yellow mustard seeds
- 1/4 Cup whole brown mustard seeds
- 1/4 Cup filtered water
- 1/4 Cup Organic Verjus, or substitute red wine vinegar
- 1 Tbsp whey
- 1 Garlic clove, minced
- 1 Tsp Sea salt
Directions:
- Grind seed in a spice grinder or with a mortar and pestle.
- Place all of the ingredients (except water) into a food processor for one to two minutes.
- Slowly add in the water. Add more water if necessary. You want to have a smooth consistency.
- Funnel the mixture into a jar, leaving one-inch headspace.
- Fix Fermentools onto the jar, and ferment in a space away from light for two to three days.
- Refrigerate. It will continue to ferment in the fridge, at a slower rate. If it is too spicy, just give it a week or two, the spicy flavors will calm down a bit with just a little bit of time.
A Stone Ground Fermented Mustard Recipe
Tools:
- Wide mouth pint or quart jar/s
- Food processor
- Spice grinder
- Fermentools set
Ingredients:
- 3/4 Cup organic whole brown mustard seeds
- 3/8 Cup organic apple cider vinegar
- 1 Tbsp whey
- 1/4 Cup filtered water
- 1 Tsp Himalayan sea salt
Directions:
- Grind seed in a spice grinder or with a mortar and pestle.
- Add the powdered seeds, salt, whey and vinegar to a food processor.
- Blend for one to two minutes, or until smooth.
- Slowly add in the water, blending until completely mixed in.
- Pour the mixture into the pint jar, leaving one-inch headspace.
- Fix Fermentools onto the jar.
- Ferment away from light for three days.
- Refrigerate. It will continue to ferment in the fridge, at a slower rate. If it is too spicy, just give it a week or two, the spicy flavors will calm down a bit with just a little bit of time.
Optional:
- 2 Tbsp Honey, give or take according to taste
- 2 Tbsp minced herbs/vegetables – pick a favorite, here are some ideas… basil, oregano, rosemary, onion, and/or jalapeños.
- Adding 1/2 – 1 Tsp Turmeric will provide a vibrant yellow color.
Homemade fermented mustard is fairly easy to make, and it is much more flavorful than the store-bought varieties. It doesn’t hurt that you can also play with your recipe and create one that suits your taste buds.
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Kristi is the blog owner of HomesteadWishing.com She is a wife and mother of three wonderful boys. She loves to write about food, children & parenting, tips and tricks, and survival information.