Homemade Mustard - Worth it?
I will be making pretzels soon. I expect to be making these on and off for the next few months (my husband LOVES pretzels, but I've had limited success in making them in the past - they're my new planned conquest). My husband also LOVES mustard, and horseradish even more. I am happy to make my own mustard if I can find a recipe that will combine it and horseradish, and a standard recipe if it truly has a comparative advantage over storebought mustards. If homemade is SO MUCH BETTER in all or most cases, I will happily spend time time and effort making it. But if my likelihood of making something that all or most people will like (hubby is also quite picky, and I hate spending time making something that I would have liked better if I bought it) is low, then I would rather just go buy expensive boutique mustards at my local whole foods or similar.
So..... Do you have epic recipes for mustard (preferably including horseradish of some sort), or suggestions for great brands or types of mustards that I should be looking at? We go through lots of mustard in our house and if we found something that I made that was good, I'd love it. My husband LOVES my homemade bacon and sneers when people offer him "store bacon." It's cute and flattering, albeit a little elitist at times.
Thanks guys! I guess I'll give it a shot!
Does anyone have any specific recipes that they like? To make horseradish mustard, should I just take a standard recipe and add some grated horseradish? This is an interesting link that I found that discusses the chemistry of mustard (and heating, and acid, etc).
If you're making homemade pretzels, homemade mustard is definitely worth it. Plus, mustard making is generally fun, you can vary it in a multitude of ways; it's not terribly pricy, a good hobby, and can be given as gifts as well. Just make sure to let the mustard rest for a significant amount of time to develop flavor, mellow, and allow the gases to escape.
Your link offers a very good basic recipe, with the options of add-ins. I prefer a mustard made with beer, as in a dark bock, stout or even hard or reduced fresh apple cider; you could sub that for the water or wine in your blog recipe.
Here's an earlier thread I participated in; you will find more useful information and some good alternative mustard formulas in it:
Made this back in the day when the only Dijon mustard in the store was imported from France.
Coleman's dry mustard, grated onion, Rhone white wine simmered on stove. Use mustard to thicken, not flour. Add white wine vinegar near end of the simmering. Never added salt or sugar. Sorry that I don't have portions, but the 3X5 card is buried in storage.
This was when a jar of French's was less than 50 cents and Dijon was a couple of bucks in stoneware with wax seals. Made it for the fun of it, as well.
Is it worth it?
I think your post pretty much sums it up - you gotta try and see for yourself. Theres loads of articles on how easy it is to make with plenty of varieties including horseradish based.
With that said, I went on a mustard making kick last year. Some were very good, others not so much. Could I have perfected a recipe(s) that suited me perfectly? Probably. Its just that my interest waned quickly. For me, making mustard just wasn't that rewarding (I've been make my own sausage, and some charcuterie all to great satisfaction for 20 years).
So yeah, definitely try it. Google a bit and you'll find lots of stuff. Maybe you'll have a new hobby and trade!
Yes, I'd say it is worth it. I recently (for the first time) made two types of mustard from an article in the LA Times. Sorry, I'm on my work computer w/o my usual links or I'd bring it up. Neither recipe included horseradish but both were very good and unique. Also, neither one was terribly time consuming or expensive, though I did need to trek to an indian grocery for large quantities of brown and yellow mustard seeds.
So go for it. I'd love to try a horseradish mustard too if anyone coughs up a good recipe.