Homemade Gourmet Mustard
We make a new batch of mustard every other month or so because it’s just a really, absolutely fantastic addition to food. Mustard seeds come in black, brown and white, all with different levels of spiciness. Black is supposed to be the hottest, but I’ve never tried it. If you buy small containers of ground mustard or mustard seeds, expect to pay a large premium on price. But if you buy bulk, from an organic store, online, or from an international food supply like a local middle eastern or indian grocery store, you can really get the price down. We paid about $1.10 for a cup of ground white mustard, and that was probably too much to pay. The other ingredients I already had on hand, but probably pennies. This made a nice tasty jar of homemade gourmet mustard at a fraction of the price of store bought.
Mustard making is an art that many cultures and chefs take great pride in, and I’ve read that the Romans made the best mustard ever, at least according to the Romans. Recipes abound on google for Roman mustard. I’ve been eying this recipe on Hunter Angler Gardner Cook, but I haven’t made it yet, and it’s hard to go wrong with the Two Fat Ladies.
Mustard can be made with nothing but ground mustard seed and water, but you can add all kinds of everything to mustard. You can add coriander, honey, almonds, salt, different kinds of vinegar, white wine, red wine, almonds, ginger, cloves, garlic, horseradish, beer, turmeric for a more yellow color, many kinds of herbs, ground dates, raisins, anise, cinnamon – and probably an extremely long list of other things. For this batch I added some of our newly fermented Meyer Lemon along with horseradish and the final taste is layered, complex, and delicious.
- 1/2 cup ground white mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- Optional ingredients
- 1 tablespoons grated horseradish root
- 3 tablespoons red wine
- 1 teaspoon finely chopped fermented lemon
Mix up all the ingredients in a bowl, and you are done. I used this mustard the same night, but normally you’d want to make this at least a day beforehand and let the flavors mix and blend. My mustard is stored in the refrigerator. I have read you can store it without refrigeration, but I have not personally tried this.
Besides affordability, great taste, and knowing what is actually in your food, another benefit of making your own mustard is the flexibility to add other ingredients which compliment your main course. In this batch, the horseradish made a nice addition for some Corned Beef and sauerkraut, and the following night a plate of smoked sausages.
We’d love to know your favorite mustard recipe. If you’d like to share, please leave a reply.