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Home Made Mustard

CCSPRINGS Oct 18, 2011 04:22 AM

I have been researching making soft pretzels which always leads to the subject of mustard. Most store bought brands don't excite me so I want to make my own. I does not look hard, biggest challenge is getting good quality mustard seed and powder. Does any one have experience or input on the topic? My preference is a spicy sharp mustard, not the sweet honey style. Thanks folks!

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  1. f
    ferret RE: CCSPRINGS Oct 18, 2011 06:40 AM

    Has a hint of sweetness, don't know if that's too much for you:

    http://www.saveur.com/article/Recipes...

    1. e
      eamcd RE: CCSPRINGS Oct 18, 2011 10:46 AM

      I was just going to post a similar question.

      There are some great threads on this board:

      http://chowhound.chow.com/topics/329834

      http://chowhound.chow.com/topics/760559

      I'm planning to make mustards for Christmas food gifts this year. I'm hoping to try some variations -- whole grain & smooth, and would love feedback on different variations. I'm intrigued by some I've seen -- herbs, beer, etc. But I'd really love any feedback or recipe suggestions for a horseradish mustard.

      I'm planning to get mustard seed from a local Indian grocery. But people have had luck with Penzey's and I've even seen them in the grocery section of Amazon.

      1. bushwickgirl RE: CCSPRINGS Oct 18, 2011 11:41 AM

        Read through http://chowhound.com/topics/329834 linked above byeamcd

        Mustard making is not rocket science, it's quite fun, but there are a few pointers that need to be followed.

        I get my seeds from either NYC's www.Kalustyans.com courtesy of a CH poster and friend who's husband shops there and she mails them to me, or www.thespicehouse.com.

        The only recipe I have in my file is for a Honey Stout mustard, not up your alley because it's sweeter, but real good with pretzels. For a sharp mustard, you want brown seeds, hotter than yellow, and a higher percentage of mustard powder. Look for recipes for Creole Mustard or German style brown mustard; they'll be spicy and sharp, without any sweet aspect.

        Chowhound has a basic recipe for a Dijon style whole grain mustard, maybe that'll work for you to get started:

        http://www.chow.com/recipes/29677-who...

        8 Replies
        1. re: bushwickgirl
          justlauralibrarian RE: bushwickgirl Oct 18, 2011 02:35 PM

          I would be interested in the Honey Stout mustard recipe, if you don't mind sharing :-)

          1. re: justlauralibrarian
            bushwickgirl RE: justlauralibrarian Oct 18, 2011 02:45 PM

            No problem, it's some good stuff:

            Honey Stout Mustard

            1 cup yellow mustard seeds
            1 cup brown mustard seeds
            1 1/2 cups English stout (such as Guinness)
            3/4 cup cider vinegar
            1 small onion, finely minced, optional but why not
            4 cloves garlic, finely minced
            1 tbsp brown sugar
            4 tbsp mild honey, or 1 tbsp. more, if you want it a bit sweeter
            1/3 cup mustard powder
            1 tsp allspice
            1 tsp turmeric
            1 tsp table salt

            Soak mustard seeds in stout for at least 4 hours (add more stout if necessary to keep seeds covered). In a heavy saucepan, combine vinegar with the onion, garlic, brown sugar, honey, mustard powder, allspice, turmeric and salt. Simmer, uncovered, over medium heat until reduced by half (about 10 to 15 minutes). Pour reduced liquid through a strainer into mustard-and-stout mixture. Process in food processor or blender until very coarsely ground. I like the mustard seeds to be more or less whole.

            Return mixture to saucepan and cook over medium-low heat, stirring constantly for about 5 minutes or until slightly thickened (it will thicken more as it cools). Let cool and pack into sterilized jars and cover tightly. Age the mustard a least a week to two before tasting. Store, refrigerated, for up to 2 years, if it lasts that long. Mustard does lose potency over time. Yields 3 1/2 cups.

            If you make this, let us know what you think.;))

            1. re: bushwickgirl
              CCSPRINGS RE: bushwickgirl Oct 18, 2011 04:45 PM

              That sounds amazing. I should add that some sweetness is ok. I just don't like recipes that add corn syrup or white sugar. Cant wait to try this. Going to order some mustard seeds real soon.

              What about hot Chinese style mustard? Anyone try that? I will always remember my Grandmother taking us out for "Chow Mein." She would put a huge spoonful of the hot stuff in her soup and claim it was good for your sinuses. I am pretty sure she was right.

              1. re: CCSPRINGS
                bushwickgirl RE: CCSPRINGS Oct 18, 2011 06:07 PM

                It's not honey mustard, that's for sure. The recipe has just a hint of sweetness.

                Your grandmother was totally right, Chinese style mustard does clear the sinuses pretty darn quick. Have I tried it? Oh yeah...

                Penzeys sells Oriental Canadian Hot Mustard powder, as opposed to just Canadian Mustard Powder, which is medium strength. It's about the percentage of the hotter brown seeds to the milder yellow seeds. The hot version is more about the brown seeds, Brassica juncea, over yellow, in a powdered formula. I have used S & B brand, in a red and yellow tin, found in Chinese grocery stores. Decent stuff.

                Colman's brand mustard powder, readily found in many supermarkets, is pretty acceptable for making Chinese style hot mustard.

          2. re: bushwickgirl
            CCSPRINGS RE: bushwickgirl Nov 8, 2011 03:46 PM

            Going to give the Dijon recipe a try. I have seeds, wine and vinegar. Will share the outcome. Thanks

            1. re: CCSPRINGS
              bushwickgirl RE: CCSPRINGS Nov 8, 2011 04:54 PM

              Ok, looking forward to hearing of your exploits! Have fun.

              1. re: bushwickgirl
                CCSPRINGS RE: bushwickgirl Nov 11, 2011 01:38 PM

                It is outstanding! So good. Bought special pretzels for the occasion. Have to make a note that says 'Don't eat too much.' That stuff can give you a belly ache if you over do it.

                My trusty Braun blender died in the middle of the blending process so it is definitely on the whole grain side but thats ok. All summer that blender happily made smoothies and it gives up the ghost on a batch of mustard. Who would have thought?

                Now on to home made pretzels!

                1. re: CCSPRINGS
                  bushwickgirl RE: CCSPRINGS Nov 13, 2011 03:38 AM

                  Aside from the passing of the blender, that's very good news. Now onto homemade pretzels!

          3. o
            ola RE: CCSPRINGS Oct 18, 2011 04:53 PM

            Can mustard be sealed using traditional home canning methods?

            1 Reply
            1. re: ola
              bushwickgirl RE: ola Nov 13, 2011 03:53 AM

              Yes, it can. It's not really necessary, unless you're making a big batch, I make a few jars at a time and stick it in the fridge.

              Home made mustard can be hot packed and water processed or pressure canned. Please refer to a home canning manual or use a recipe specifically formulated for the canning process to be sure of the proper pH for water bath processing.

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