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)?
I used Coleman Mustard Powder and Cider Vinegar.
one thing I noticed in my last city, the grocery store had dry mustard on the spice aisle and the exact same item on the extensive International aisle (they had a British section among others) and there was a significant price difference for the same brand size, etc. it was about twice on the spice aisle IIRC
Kevin; I am also a mustard fiend! The best part is, it's really easy to experiment, and the chance of recipe failure is very low.
Place an order from Penzey's or a similar spice outfit. Buy a couple pounds of dry mustard power, it's cheap in bulk. Buy 1/2 lb each of whole mustard seed, both yellow and black. All you need is a blender and some jelly jars.
The basics: The "heat" of mustard depends on if you use mustard powder, crushed seeds, or whole seeds, the liquid you make it with, and what temperature and how long you age it.
Water: doesn't temper the heat hardly at all. "Chinese" hot mustard is simply mustard powder and water, eaten shortly after mixing.
Beer: Tempers the heat a bit.
Wine, Champagne: Tempers the heat a bit more
Vinegar: Tempers the heat most.
Mustard powder: Hottest
Crushed mustard seed (use your mortar and pestle): not very hot
Whole mustard seed, brown or yellow: mild
Sterilization: No need to pressure cook your jelly jars -- I just boil them in a big pot of water for a few minutes.
Aging: Always age mustard at room temperature, in a dark location, after making it. Sample it every week for a few weeks until it gets to the right heat level for you and the recipe. Then refrigerate it, and aging/heat change will come nearly to a halt.
Always soak both whole and crushed seeds at *least* overnight in water or (what I like) your liquid medium, otherwise they will absorb too much liquid from your finished product as it ages.
If for some strange reason you want your mustard to look yellow, add turmeric.
Here's a few of my favorite ones from my 2010 mustard efforts. I don't use measurements, but instead keep putting stuff in the blender until it looks and tastes right:
Chive and shallot Dijon: (pretty hot)
Dry mustard powder
White wine or champagne
salt to taste (I use zero salt)
Zing it in the blender until herbs are liquified, adjust liquid and powder to right consistency (keeping in mind it will thicken slightly while aging)
add honey if you like your dijon sweeter.
German pub mustard: (not as hot)
dry mustard powder
freshly crushed brown mustard seeds, presoaked
freshly crushed yellow mustard seeds, presoaked
(about 1/3 each of these)
dark hoppy beer--doppelbock works GREAT
(I use more beer than vinegar, as I like the mustard hotter, reverse that to make it milder and tangier)
Scottish pub mustard (mild)
(when I was in Scotland, this stuff was almost like relish it was so mild)
Brown mustard seeds
Yellow mustard seeds
(half and half)
Black, white and green freshly and coarsely cracked peppercorns
(soak these in malt vinegar for 2-3 DAYS or more before making the mustard - the mustard seeds and cracked peppercorns should swell and get soft.)
Malt vinegar (that you soaked the seeds and peppercorns in)
Sweet and hoppy Scottish ale (Old Chubb from Oskar Blues works great)
(I again use more beer than vinegar)
Don't use a blender! You want the swollen seeds to stay whole. Gently whisk in mustard powder to the right taste and consistency.
Oh, and--since you'll have bag remainders of dry mustard powder:
Simple vegetable stir fry sauce, great with bok choy, nappa, daikon.
(proportions depends on how much mustard zing you want)
A few drops of toasted sesame oil
Rice wine to correct consistency
(corn starch if you want, but I don't like "gloopy" sauce)
(honey if you want it sweeter)
Stir fry veggies in a hot hot hot hot hot wok, still crispy, add sauce and toss over high heat, remove and serve.
Anyway -- I'll be making mustard again as soon as the snow sets in (soon here in Colo). Will post some new ones I'm contemplating! (hint: fruit added. variety of herbs)
Grainy mustard recipe par excellence: Soak 1/3 cup mustard seed (either light or dark) in 1 cup water overnight. Next day add 2 tablespoons wine vinegar, 2 tablespoons honey, and 1 1/2 teaspoons salt and blend in blender (NOT in food processor---doesn't get the same result) for a long time, like about 5 minutes, until the mustard looks creamy. Store in refrigerator. At first it will be very hot, but over time it gets less so. BTW if you live near an Indian supermarket you can buy mustard seed for about a dollar per big bagful. This recipe most resembles the Pommery Moutarde de Meaux which (I just checked) is sold online@ $26 for a 17.6 oz pot which information, once you've made the same quantity at home for about fifty cents, will make you laugh hysterically.
Thanks Morwen - I'll check those out the next time I'm at the library. I never think to do that ahead of time - good thing for the internet.
Krislady - I left out the sugar this last time and I was happy with the result. I also tried cooking it longer in order to make it "milder" - that seemed to work out well. Took about 20 minutes to get it to a "medium" heat.
I think I'm going to try a plain version next. Just vinegar, wine, water, mustard seed and salt.
Thanks for the replies!
My husband and I have been using that Sara Moulton recipe for years, and we do love it! It's probably the second-best dijon-style mustard I've had in a very long time (the best being one that, as far as I know, was only available through a local food service distributor).
Though, I do agree with you - there just seems to be an awful lot to it, doesn't there?
The book "Clearly Delicious" ( http://www.amazon.com/Clearly-Delicious-DK-Living-Publishing/dp/0789437511/ref=sr_1_1?s=books&ie=UTF8&qid=1284473006&sr=1-1 ) has recipes for English, Tarragon, Horseradish, and Whole Grain mustards plus instructions for canning.
"Everything Canning and Preserving" ( http://www.amazon.com/Everything-Canning-Preserving-Book-natural/dp/1598699873/ref=sr_1_1?s=books&ie=UTF8&qid=1284472956&sr=1-1 ) 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.
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.
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.
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?
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.
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.
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?