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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.

              1. 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?

                1. 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!

                  1. 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.

                    1 Reply
                    1. re: Querencia

                      :D Don't you love it? Thanks for the recipe - will definitely try it. I found some really good local raw honey at WF the other day - bet it will work great in this.

                    2. I have made Emeril's mustard (google home-made mustard) substituting oloroso or amontillado sherry for the white wine, and omitting the allspice. Very easy, and very good!

                      1. 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
                        fresh chives
                        fresh shallots
                        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)
                        brown sugar
                        dark hoppy beer--doppelbock works GREAT
                        malt vinegar
                        (I use more beer than vinegar, as I like the mustard hotter, reverse that to make it milder and tangier)
                        Blenderize.

                        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.
                        Mustard powder
                        Tahini
                        (proportions depends on how much mustard zing you want)
                        A few drops of toasted sesame oil
                        rice vinegar
                        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)

                        DANBOB

                        3 Replies
                          1. re: pitu

                            Yes - thanks for this! Great information here. I'm trying a whole seed version tonight. Wife let me know we were running low.

                            I really appreciate the information on how to control the heat. I may try a powder/vinegar mix and see what happens...

                          2. re: danbob

                            Yes danbob, i like your style sir!

                            I am Trying to replicate à recipe i had for Herb honey mustard 20years ago. Only primo Ingredients + the addition of turmeric and extra Virgin olive oil gave it àn unplaceable taste and creaminess from the oil......problem is I've long kost the recipe and it was really one of à kind.....after tasting maybe 100 or more mustards, i can still say this was the King!

                            Any ideas for bulk quantities for mustard using the below?

                            Extra Virgin olive oil
                            Un pasteurised Home made cider vinegar
                            Red Wine or Local beer made by My dutch friend
                            Yellow mustard seed
                            Sea salt
                            Turmeric
                            Local raw honey

                            Please help.....I'm supposed to be tinning à market stall on saturday!

                          3. Sorry about the double post, must be something with my browser.
                            DANBOB

                            1. 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

                              1 Reply
                              1. re: hill food

                                I've made mustard for some time. Tried different recipes.
                                This one is good: Mustard
                                Querencia makes a grainy mustard that she says tastes like pricey Moutarde de Meaux Pommery: Soak 1/3 cup yellow or brown mustard seeds in 1 cup water overnight, then add 2 tablespoons wine vinegar, 2 tablespoons honey, and 1 1/2 teaspoons salt and blend in a blender until the mixture looks creamy, about five minutes (a food processor does not yield the same result, says Querencia). Store in the refrigerator; the mustard will be very hot at first but will mellow with time.

                                Lately I found this recipe to be so far my favorite: Simply add equal parts brown mustard seed and your choice of good quality vinager. I use plain white pickling vinager. Cover and leave on the counter for about 24 hours or until the seeds have absorbed all the liquid. Into a coffee bean grinder. Pulse until the seeds are broken up or until you get whatever consistency you like. Then into a nice jar to which I like to stir in a couple of T's of local honey. Then into the fridge. The mustard will be way too hot at first. It needs at least a couple of weeks to mellow out. The longer you keep it in the fridge the better it gets IMO. It will NEVER go bad.....ever so patience is best. I don't add any salt BTW.

                              2. Kevin,

                                Along the lines of what DanBob posted, I've also read that the amount of heat depends on how long the mustard powder and/or seeds soak in the water before adding the vinegar. Some flavour change happens after the vinegar goes in, but most of it occurs when it's just mustard and water in the jar and finding the sweet spot for your tastes will be the key to personalising your own recipe.

                                Cheers!

                                1. I know it's not the most creative, but any copycat simple yellow mustard recipes - I'm thinking French's territory.

                                  1. All you *need* for mustard is two things: mustard and water. Everything else you add is for fancifying and flavour. You can use beer, wine, champagne, vinegar in place of pure water. You can add other spices or herbs. You can add salt. You can use whole seeds, smashed or cracked seeds, or a powder. You can use yellow or black seeds.

                                    But really, all it absolutely must have is water and mustard of some description. Everything else is play.

                                    I make mine with black mustard seeds, cracked, since that's what I can get. Yellow mustard seeds I haven't been able to find (either Sri Lanka or Singapore). I add a bit of water, a bit of vinegar, enough of both to make a paste, and salt to taste, then leave it on the counter for a day or two - we like it hot. I don't tend to get fancy since I mostly use the mustard in recipes, not plain for sandwiches or the like.

                                    2 Replies
                                    1. re: LMAshton

                                      The water temperature when added to the seeds effects the end result. The chemical reaction that occurs the instant the mustard seed makes contact with the either cold or warm water makes the difference between a 'hot' or less hot mustard. The colder the water the hotter the mustard. If you want mild mustard add warm/hot water to the seeds. The vinegar 'sets' the reaction. Most home mustard makers go for room temperature water. I like the results using warm vinegar.
                                      Regular 'household vinegar is about 93% water.
                                      Lots of info about water temp. on Google.

                                      1. re: Puffin3

                                        Great thanks for the tips, I guess I just have no idea on proportions but it seems that that's a matter of taste, but just no idea where to even start.