Simple Mustard Recipe With Variations
This recipe first appeared on thespruceeats.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A versatile base for homemade mustard using a blend of whole seeds and powder. This recipe yields a classic condiment that can be customized with beer, wine, or herbs.
- Time
- 48 hours 10 minutes
- Equipment
- No cooking needed
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Gather the ingredients.
Grind the mustard seeds in a spice grinder for 15 seconds. You don't want to completely reduce the seeds to a powder—they should still be mostly whole but just a little bit crushed. Alternatively, use a mortar and pestle to achieve a similar coarse texture.
Combine the slightly crushed seeds, mustard powder, and salt in a small bowl. Stir to mix the dry ingredients thoroughly.
Mix in the water and vinegar. The mustard may seem soupy at this stage, but it will thicken up as the mustard seeds and powder absorb the liquids.
Cover and store at room temperature for 2 days before using. This wait time is essential to allow the mustard to thicken and to let the initial harsh, bitter taste of the fresh mustard mellow.
After the 2-day wait, transfer the mustard to a clean glass jar and cover tightly.
Notes
Variations: - Spicy Beer Mustard: Use cold beer instead of water and add 1 teaspoon of honey. - White Wine and Tarragon Mustard: Use white wine instead of water and tarragon vinegar instead of plain. Optionally add 1-2 tablespoons of fresh chopped tarragon. - Heat Level: Black mustard seeds are the hottest; yellow/white are the mildest. Cold liquid results in a hotter mustard, while warm liquid results in a milder flavor. - Storage: Keeps in the refrigerator for at least 4 months. For room temperature storage, process in a boiling water bath for 10 minutes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 29
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 2 g
- Fiber
- 1 g
Where the calories come from
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