Alright! I got inspired... Here are a few mustard recipes I'm working on...
If you’re a fan of flavorful mustard, you really should make your own! The process is simple but it does require advance preparation as the mustard seeds must soak for a while and then the mustard needs to mellow before it’s used. Due to its acidic nature, mustard does not require refrigeration but unrefrigerated mustard will lose its pungency quickly so it should be stored covered and refrigerated.
Spicy Mustard With Beer
This is s sharp, sweet and spicy combination that is great for anything… brats, sliced ham, salami, deviled eggs and everything else including just using it as a dipping sauce for pretzels or sliced sausages and cheese.
This recipe makes about 3 1/2 cups of delicious goodness.
1/2 cup brown or black mustard seeds
1/2 cup yellow mustard seeds
1 cup malt vinegar (you could use apple cider vinegar)
1 cup dark beer (I use Guinness Draught but a good German beer would also be nice)
1 cup mustard powder (I prefer Colman’s)
1/3 cup clover honey (or whatever honey you like)
1/2 cup dark brown sugar, packed
2 teaspoons ground allspice
1 teaspoon coarse kosher salt (or hickory smoked kosher salt if you have some)
3/4 teaspoon ground turmeric
Combine the mustard seeds in a non-reactive container. Add the vinegar and 1/2 cup of beer. Cover and refrigerate at least overnight.
The next day, combine the honey, brown sugar, allspice, salt and turmeric with another 1/2 cup of beer in a small saucepan. Bring to a simmer over medium heat. Remove from the heat and cool. Transfer to a blender or food processor and add the ground mustard. Pulse to combine until smooth. Add the mustard seeds and soaking liquid. Purée to the desired consistency. (I used a Cuisinart SmartPower Duet and had to do the final mixing in batches. If you use a full-size food processor you can probably do it in one session.)
Pour the mustard into canning jars or some other non-reactive container, cover and refrigerate. (Allow the mustard to blend for at least two days before serving.) The mustard seeds will absorb some of the liquid so don’t be concerned if it looks too thin when you make it.
The mustard will keep its flavor, refrigerated, for up to three months.
Country-style Mustard
This country-style mustard is made from both mustard seeds and mustard powder. Grind the seeds coarsely or finely, depending on your preference. (This recipe makes about one cup.)
2 tablespoons yellow mustard seeds
1/4 cup mustard powder (I like Colman’s)
1/4 cup cold water
2 tablespoons apple cider vinegar
1 teaspoon coarse kosher salt
Grind the mustard seeds to the desired consistency. Combine the mustard powder and ground seeds with the water in a non-reactive container. Let the flavors blend for 10 minutes. Add the vinegar and salt and mix well. Cover and refrigerate for three days before using.
Creole-style Mustard
Make your own hot and spicy Creole mustard at home with this easy recipe. The process is quite simple, but plan ahead… the mustard will need to sit at least three weeks to develop its full flavor. (This recipe makes about 2 1/2 cups but may be reduced.)
1 cup yellow and brown mustard seeds
1 cup dry white wine
1 clove garlic, peeled and minced
1 teaspoon celery seeds
1 teaspoon ground allspice
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
2 tablespoons tarragon vinegar
2 tablespoons malt vinegar
Heat a dry heavy skillet over medium heat and add the mustard seeds. Heat until the seeds are nicely toasted. Remove from heat, cover with a side towel and cool. Using a spice grinder, coarsely grind the mustard seeds.
Sterilize three small canning jars and lids.
Whisk together the wine, garlic, celery seeds, allspice, salt, clove and nutmeg in a small sauce-pan. Bring to a low boil and remove from heat. Let the mixture steep for two hours.
Combine the mustard seeds, tarragon vinegar and malt vinegar in a large bowl. Reheat the wine and spice mixture to a simmer over medium-high heat. Strain and add to the mustard seeds; whisk until combined. Pour the mustard into the jars leaving 1/8-inch headspace and seal. Store the mustard in the pantry for three weeks before using. Once opened, keep the mustard refrigerated to preserve its flavor.
Chipotle Mustard
This mustard is smoky and fruity and makes a wonderful glaze for chicken breast or pork roast. It is hot. (This recipe makes about one cup.)
1/4 cup brown mustard seeds
1/2 cup apple cider vinegar
1 teaspoon coarse kosher salt
2 teaspoons chipotle powder
1/2 cup dry mustard
Using a spice grinder or mortar and pestle grind the seeds to the desired consistency. Combine the mustard seeds, vinegar, salt and chipotle powder in a non-reactive container and allow the mixture to rest overnight.
Pour the mixture into a small food processor and add the mustard powder. Pulse to combine.
Allow the mixture to mellow for at least three days before use.
(This mustard will keep its pungency, refrigerated, for two months.)
Whole-Grain Mustard
Similar to country mustard whole-grain mustard is spicy, sweet and sour. (This recipe makes about two cups.)
1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/2 cup malt vinegar
1/4 cup water
2 teaspoons brown sugar
1/2 teaspoon coarse kosher salt
Combine the mustard seeds, vinegar and water in a non-reactive bowl. Cover and let the mixture blend at room temperature for at least eight hours.
Pour the mixture into a small food processor and add the sugar and salt. Process until the mixture is coarsely ground. Transfer to a container and refrigerate for at least two days before use.
(This mustard will retain its flavor, if refrigerated, for up to two months.)
German-style Mustard
Depending on the region, German-style mustards vary greatly from a sweet mustard common to Bavaria that contains roasted mustard seeds, vinegar and honey to a medium-spicy style popular throughout Germany that combines brown and yellow mustard seeds with horseradish and other ingredients to a sharp mustard that is similar to the medium mustard but with more brown mustard seeds to kick up the heat level.
1/4 cup yellow mustard seeds
1/4 cup mustard powder
3 tablespoons brown mustard seeds
1/2 cup water
1 cup apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon dried minced onion
1 teaspoon coarse kosher salt
1 teaspoon dried minced garlic
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon dried tarragon
1/4 teaspoon turmeric
Combine the mustard seeds and mustard powder in a non-reactive bowl.
In a small saucepan, combine the remaining ingredients and bring to a simmer over medium heat. Allow the mixture to reduce by one-half. Cool and add the liquid to the mustard seeds. Let the mixture soak at room temperature, covered, for at least 24 hours.
Using a small food processor, purée the mixture to the desired consistency. Pour the mustard into canning jars or another container, cover, and let the mustard mellow for five days before using.
