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Making Mustard at home! Tips, tricks and general advice?

I am a mustard fiend - and my wife eats even more than I do. After going through a bottle every couple of weeks, and not being able to find our favorites, I decided to find a recipe.

Well, last night I made mustard for the first time. Holy cow! It was easier than I expected, and turned out good! (maybe a touch too sweet - and I'm hoping for a little bit more authentic flavor, but imho it was really good! I felt like it might have rivaled the Grocery store version of Maille - but am concerned about the extra flavorings in the recipe? I'm hoping to make the authentic stuff.)

Anyway, my wife and I are both fans of Maille - Our absolute favorite is Edmond Fallot, but it's SO expensive. I'd love to be able to make something that tastes like that!

We also like Whole grain mustards and are willing to try just about anything.

So, anybody else want to try making mustard? Let's see what we can do!

The recipe I used was here, and it is good, but I think it has too many ingredients (I'm especially concerned about the sugar)?
http://homecooking.about.com/od/condi...

I used Coleman Mustard Powder and Cider Vinegar.

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  1. I've made grainy mustard before. I used a blend of yellow and black whole mustard seeds blended with malt vinegar (also used cider vinegar on another ocassion) and a little brown sugar. It's one of those things that's fast and easy with a million variations - but if you put it in a fancy jar it makes a great gift.

    5 Replies
    1. re: corneygirl

      Thanks for the reply Corneygirl. Did it make a difference what types of mustard seed you used? We're thinking of making a bunch and giving it as gifts for Christmas. From what I read mustard basically never goes bad.

      1. re: KevinPorter

        I used a mix, so I really couldn't say. I would recommend keeping it in the fridge unless you find and follow a canning guide. That said, how long the mustard sits (especially before refridge) determines the heat. It's a fun project to play with, but that's all I've done. I have found the whole seed v. cheap a different ethnic grocers in my area.

        1. re: KevinPorter

          Oh yeah, in case you haven't heard of or been there (w/ recipes to keep on Chowhound topic):
          http://store.mustardmuseum.com/recipes

          1. re: corneygirl

            Thanks - I saw the mstard museum site. Too bad it's so far away - looks like fun. I'm going to order a big batch of both the yellow and brown seeds from Penzeys - they've got it for less than $5 a pound. I'm excited to try the whole grain mustard - how long did you let it sit out for a "medium" heat?

            1. re: KevinPorter

              Sorry about the delay. I think an hour or so, honestly I just kept sticking a pretzel in to try it until it was mellowed enough (altough it's pretty good right away).

      2. FWIW, Colman's recommends making up its powder with water. Better than their pre-prepared stuff (which I confess I usually use for reasons of convenience).

        2 Replies
        1. re: Harters

          Harter, this recipe said basically the same thing at first, calling for mixing the mustard powder with water for a time, then blending with the cold wine/vinegar infused with flavorings for 20 minutes before cooking off the excess liquid. It sounds like the longer it sits with the cold liquids the hotter it gets maybe?

          1. re: KevinPorter

            Nope. The longer it sits at room temperature, the less hot it becomes. If you like it hot, leave it a day or two. If you like it less hot, leave it a week or longer.

        2. Fallot is absolutely my favorite and I must admit that i splurge and buy a case whenever the pantry runs low. Coffee and mustards are my two luxuries. Do check out Joie de Vivre [http://www.frenchselections.com/] if you do want to buy some. Their prices have been the lowest I can find for a number of years, and the shipping is reasonable if you buy enough.

          However, I would LOVE to try to make some Dijon mustard, but not even sure what type of mustard seed to start with.

          1 Reply
          1. re: smtucker

            Thanks for the link Smtucker. That is a good price... I'm going to have to buy some to compare with so that's a help.

            I was surprised how good this first version came out - Next time I'm going to buy some mustard seed and grind it myself - although I don't know if it will make a difference. It may be the preparation that is more important than the ingredients.

          2. All right - I'm trying it again tonight. This time, no sugar. And I'm going to mix with wine first, instead of water.

            1. The book "Clearly Delicious" ( http://www.amazon.com/Clearly-Delicio... ) has recipes for English, Tarragon, Horseradish, and Whole Grain mustards plus instructions for canning.

              "Everything Canning and Preserving" ( http://www.amazon.com/Everything-Cann... ) has Garlic Honey, Berry, Louisiana-Style, and Onion Bourbon, also with canning instructions.

              "Small Batch Preserving" ( http://www.amazon.com/Complete-Book-S... ) has Basic Mustard with variations for Horseradish, Peppercorn, Herb, Dijonnaise, and Creamy. Also Wine mustard, Dijon-style, Honey Lemon, Raspberry, Savory, Mustard Fruit, Sun-Dried Tomato, and Old Style Whole Seed.

              Obviously, my family likes mustard too! I got these books at my local library but there's probably a lot of these recipes published on the web.