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Grainy Mustard, Many Ways

Updated February 23, 2016
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If you’re a mustard enthusiast, you’ll be amazed by how easy and cheap it is to make your own—and how good it is. You can customize the flavor in many ways with minor adjustments; see the list at right. The only rule you must follow is to mix yellow mustard seeds with brown or black; otherwise the results will be too harsh. And if you use red wine instead of water, expect the color to be a deep reddish brown.

Preparation Time15 min

Preparation Time - Text15 minutes, plus a day or two to soak the seeds

CostInexpensive

Easy

Total Timea day or more

Make Ahead RecipeYes

Equipmentblender

Five Ingredients or LessYes

Taste and Texturesavory, spiced, tart

Type of DishCondiments

Ingredients

  • ¼ cup (about 1½ ounces) yellow mustard seeds
  • ¼ cup (about 1½ ounces) brown or black mustard seeds
  • ½ cup red wine or water
  • ½ cup sherry or malt vinegar (or any vinegar with at least 5 percent acidity)
  • Pinch of salt

Instructions

Put all the ingredients in a jar with a tight-fitting lid or another sealed glass or ceramic container. (Don’t use metal; it will corrode.) Shake or stir, then set aside to soak for a day or two.

Put the mixture in a blender and purée for several minutes to grind, adding a little extra water as needed to keep the machine running. Stop and scrape the sides down once or twice and repeat. You’ll never get the mustard as smooth as Dijon, but you can vary the coarseness by how long you let the blender run.

3. Return the mustard to the container and cover tightly. Store in a cool, dark place (or the refrigerator) for up to several months. The mustard will be quite sharp at first but will thicken and mellow with time.

Port Wine Mustard.

Instead of the red wine or water, use ½ cup ruby or tawny port.


Brewhouse Mustard.

Instead of the red wine or water, use ½ cup strong-flavored beer, like stout, porter, bock, or dark or amber ale.

14 Great Additions to Grainy Mustard

Stir any of the following into ½ cup mustard, keeping in mind that you’ll be able to keep the flavored mustard for only a week if you add fresh herbs, fruit, or vegetables.

Mustard Relish: ½ cup minced sweet pickle and ¼ cup each minced red onion and red bell pepper

Tarragon Mustard: 1 tablespoon minced fresh tarragon leaves

Rosemary Mustard: 1 teaspoon minced fresh rosemary leaves

Tomato Mustard: 1 tablespoon tomato paste

Honey Mustard: 2 tablespoons honey

Horseradish Mustard: 1 teaspoon freshly grated or prepared horseradish, or more to taste

Molasses Mustard: 1 tablespoon molasses

Balsamic Mustard: 1 to 2 tablespoons balsamic vinegar, to taste

Creole Mustard: ¼ teaspoon cayenne, or more to taste

. Roasted Garlic Mustard: 2 to 3 cloves Roasted Garlic (page 304), smashed with a fork

. Chile Mustard: 1 teaspoon minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste

. Peach Mustard: ¼ cup fresh peach purée (1 medium peach, peeled, pitted, sliced, and mashed with a fork)

. Mango Mustard: ¼ cup fresh mango purée ½ medium mango, peeled, pitted, cubed, and mashed with a fork)

. Nori Soy Mustard: 1 sheet toasted and crumbled nori , plus 1 tablespoon soy sauce

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