Whole Grain Mustard Recipe
I used to have a recipe for whole gain mustard made with black mustard seeds and Guinness stout as part of the ingredients. I've looked all over for it but I've lost it. Anyone have a recipe they wouldn't mind sharing? ( doesn't need to use Guinness ) I'd appreciate the help. Thanks!
I make all kinds of mustards, too. Hopefully this will help -
Brewhouse Grainy Mustard
1/4 c yellow mustard seeds
1/4 c black mustard seeds
1/2 c Guiness
1/2 c sherry or malt vinegar
Put all into a jar. Shake and set aside to soak 1 or 2 days.
Put mixture in blender and puree several minutes to grind, adding water as needed. Keep quite coarse.
Return mustard to the container and cover tightly. Store in dark, cool place (or fridge) up to several months.
Let me honor my late husband by including his mustard recipe here: ED'S MUSTARD: Soak 1/3 cup mustard seed overnight in 1 cup water. The next day process it in a blender, NOT a food processor, with 2 tablespoons wine vinegar, 2 tablespoons honey, and 1 1/2 teaspoons salt. Blend it for a long time, maybe 5 minutes, until it gets creamy. Refrigerate. Keeps forever. Is very hot at first then over time it gets milder. Handwritten notes on the card include that dark mustard seeds make stronger mustard than the light seeds and that if you make this at all you might as well double the recipe. Mustard seed is super-cheap at Indian grocery stores. This mustard resembles expensive Pommery mustard but costs pennies to make.
I don't have a recipe for you, but I saw something recently about making mustard that I found useful. The same mustard seeds will make either hot or mild mustard. The amount of hot water, or more specifically, the amount of time the mustard is exposed to hot water is key. I believe they said that the less exposure to heat, the hotter the mustard, or mustard sauce. I tried this out with a recipe for mustard sauce and found it to be true.
Thanks you all. This is great information and recipe. If I remember correctly this is the recipe I lost. I appreciate you all taking time and posting here.
Also, chefathome you mention that you make all kinds of mustard. Is there another that you think is interesting and wouldn't mind sharing the recipe? Thanks
Here's the recipe I started with: http://www.yumsugar.com/3414781#read-...
Once you've got the concept and the ratio of seeds to liquids you can substitute anything you like.
The higher the proportion of dark mustard seeds the hotter your mustard is going to be. Like chefathome, I like 50/50 but there's no reason you can't do exclusively dark mustard. Let your seeds take up as much moisture as they can before pureeing (I do the whole thing in a wide mouth 16-oz jar & a stick blender). Then I think the flavor gets smoother and richer if you let the puree sit for a week or 10 days before breaking into it.
You can get some good stuff making mustard at home and I've never calculated what you can save but I'd be willing to bet there's a substantial mark up.
We like to hydrate the seeds in honey and the pomegranate vinegar that Whole Foods carries and then round out the flavor with a jam like fig. One day I'm going to do roasted garlic, maybe with some bacon, but my family is really stuck on the one I'm making now.