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Homemade mustard

scubadoo97 Apr 3, 2012 05:35 PM

I just finished making homemade mustard after a friend posted about making some. I have to say it was darn easy and now that it's sat for 3 days the flavors are really coming together and it taste great.

Anyone making their own?

I used a 1/4 cup each of both brown and yellow mustard seeds and soaked them in a mixture of cider vinegar and bourbon, 3 to 1. After 4-5 days I poured off the liquid and used an IM blender to process the seeds, adding the liquid back to get the consistency I was looking for. I adjusted the flavor with a little honey, salt and citric acid.

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  1. alkapal RE: scubadoo97 Apr 3, 2012 07:06 PM

    thank you for sharing this, scubadoo!

    where did you get your seeds?

    2 Replies
    1. re: alkapal
      scubadoo97 RE: alkapal Apr 4, 2012 05:01 AM

      Just local ethnic markets
      I got my brown seeds from an Indian market when I stated getting into making Indian food and the yellow from an Italian market.

      1. re: scubadoo97
        alkapal RE: scubadoo97 Apr 4, 2012 11:31 AM

        thank you. and kudos for this thread.

    2. chefathome RE: scubadoo97 Apr 3, 2012 07:09 PM

      Yes, many kinds. I love the process and homemade mustards just taste so darned great! It is a pity that more people do not make their own as it is so easy yet incredibly gratifying.

      1. hotoynoodle RE: scubadoo97 Apr 3, 2012 07:21 PM

        i buy powdered mustard in chinatown and make "chinese" mustard all the time. yum.

        1. c
          ChiliDude RE: scubadoo97 Apr 4, 2012 12:30 PM

          I've made mustard with mustard powder, a puree of rehydrated dried chiles, and cider vinegar.

          1 Reply
          1. re: ChiliDude
            alkapal RE: ChiliDude Apr 5, 2012 06:44 AM

            whew! chilidude indeed! ;-)).

          2. m
            monopod RE: scubadoo97 Apr 4, 2012 12:31 PM

            Timely... this was the lead story on Serious Eats when I checked this morning:


            2 Replies
            1. re: monopod
              scubadoo97 RE: monopod Apr 4, 2012 02:29 PM

              Very cool that they did a story just after my mustard venture.

              I was a little skeptical after first grinding the seeds but after it's mellowed for a couple of days the taste far exceeds the prepared stuff from the store.

              I will make this a stable in my fridge and try different flavoring components like wine, beer and other enhancements

              1. re: monopod
                alkapal RE: monopod Apr 5, 2012 07:03 AM

                great timing for me. i am running out of my pommery!

                does anyone have a recommendation for champagne vinegar to make the mustard recipe from serious eats?

              2. iL Divo RE: scubadoo97 Jun 27, 2014 07:38 AM

                that is seriously beautiful.

                2 Replies
                1. re: iL Divo
                  Puffin3 RE: iL Divo Jun 27, 2014 10:25 AM

                  "This is a good imitation of Pommery Moutarde Royale and it costs pennies to make vs the high cost of Pommery. Soak 1/3 cup light or dark mustard seed overnight in 1 cup water. Next day add 2 tablespoons wine vinegar, 2 tablespoons honey, and 1 1/2 teaspoons salt. Blend (must use a blender---food processor won't do the job right) until the mixture turns creamy, about 5 minutes. Refrigerate. At first the mustard is hot but as it sits in the refrigerator for a week or so it gets milder."

                  1. re: Puffin3
                    scubadoo97 RE: Puffin3 Jun 27, 2014 10:34 AM

                    I really does take some time for the flavors to develop. I didn't like mine much the first day but a chef friend told me to just give it time and he was right

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