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Does anyone make their own mustard?

Puffin3 Feb 22, 2013 06:00 AM

If so are there some hints you would pass on?

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  1. porker RE: Puffin3 Feb 22, 2013 06:03 AM

    I've made mustard a few times, but never got into it enough to pass on tips. However, it is very easy and the possibilities are almost endless, from your basic yellow to old-fashioned brown, to hot&spicy, to herb infused, and everything in between.

    1. h
      HillJ RE: Puffin3 Feb 22, 2013 06:08 AM


      Puffin3, this primer is really well outlined. My sister follows this method and produces some intense flavored mustards.

      1 Reply
      1. re: HillJ
        Puffin3 RE: HillJ Feb 22, 2013 06:31 AM

        Thanks for that. I've bookmarked the site. Can't wait to get started!

      2. JMF RE: Puffin3 Feb 22, 2013 06:16 AM

        I've done it off and on for years. It's very easy, and as porker said, the possibilities are endless. I did some really great ones using brown mustard seed and various spirits and liqueurs.

        1. s
          Steve RE: Puffin3 Feb 22, 2013 06:28 AM

          Just be careful you don't wind up like this guy:


          6 Replies
          1. re: Steve
            HillJ RE: Steve Feb 22, 2013 06:36 AM


            1. re: HillJ
              Puffin3 RE: HillJ Feb 22, 2013 08:30 AM

              Ahhhhh. 'The Onion' eh? I only hope the poor sap got himself into a good 'ten-step' program. ; )))

              1. re: Puffin3
                HillJ RE: Puffin3 Feb 22, 2013 08:34 AM

                Really!! The mustard fumes alone would help me to cut back. Or, is it high on mustard fumes...

              2. re: HillJ
                scubadoo97 RE: HillJ Feb 23, 2013 09:53 AM

                Not unlike some of us posting on Chowhound at all hours of the day and night, talking about food, recipes, habits, restaurants, spirits....

                I'm too far gone at this point.

              3. re: Steve
                porker RE: Steve Feb 22, 2013 11:14 AM

                I thought it was a gag article, but then saw the mustard flames still flickering in his hollowed out eye sockets.

                1. re: Steve
                  Sue in Mt P RE: Steve Feb 24, 2013 05:06 AM

                  That's great. I actually subscribe to the catalog from that mustard museum. Good stuff.

                2. g
                  GH1618 RE: Puffin3 Feb 22, 2013 08:58 AM

                  Sort of. I avoid products with unnecessary added sugar, but practically every prepared mustard has sugar added. Awhile back I found Löwensenf Extra, which contains nothing but mustard seed, vinegar, water, and salt. I use this as a base to make other mustard sauces, adding dry hot mustard flour to punch it up, and other ingredients as desired.

                  1. g
                    GH1618 RE: Puffin3 Feb 22, 2013 09:13 AM

                    By the way, there is a book on the subject: The Good Cook's Book of Mustard, by Michele Anna Jordan. It contains background information and many recipes.

                    1. DuchessNukem RE: Puffin3 Feb 22, 2013 11:49 AM

                      I dislike most mustard, but I made some from seed for a friend once and now, I like my own grainy stuff.

                      I use brown seeds. I soak a couple of nights, usually in a stout or porter; I have used white wine and water also. Drain, add pepper, salt, generally thyme and/or oregano and/or rosemary, and vinegar of choice, sometimes a small bit of honey or brown sugar for contrast, then blend in a mini-blender. I leave it rather coarse. Can add back some of the soaking liquid or fresh water if too thick.

                      I've got some dried apricots that I'm thinking of rehydrating in a bit of bourbon or Scotch to blend in with my next batch.

                      2 Replies
                      1. re: DuchessNukem
                        JMF RE: DuchessNukem Feb 23, 2013 08:44 AM

                        I've made brown mustard with bourbon and dried apricots. Came out very good.

                        1. re: JMF
                          scubadoo97 RE: JMF Feb 23, 2013 09:40 AM

                          whoo, like the combo and as a bourbon enthusiast It's right up my alley

                      2. LMAshton RE: Puffin3 Feb 22, 2013 04:56 PM

                        Yup. Exclusively.

                        The last time I bought mustard was in Sri Lanka. Most of the mustards at the shop, unknown to me until after I bought the mustard, contain margarine, and not an unnoticeable amount. It was, to me, completely unpalatable.

                        6 Replies
                        1. re: LMAshton
                          pippimac RE: LMAshton Feb 23, 2013 02:38 AM

                          My main hints would be that the volatile mustard oils are 'set' by heat and acid; but will continue to develop in plain water until the mustard's extremely hot
                          So it's totally up to the individual how hot the mustard is: I like mine hot, so it soaks for a few days before I add vinegar.
                          Another hint: mustard's very, very antibacterial/fungal, and I've never seen it go 'off'. Always nice to make something that doesn't care about sterilisation etc!
                          Another hint: I buy big packets from Indian grocers or use those sold for 'cover crops'. Super cheap.
                          Last hint: mustard improves hugely if allowed to mature for a couple of months at least, deveoping a mellowness and complexity

                          1. re: pippimac
                            Puffin3 RE: pippimac Feb 23, 2013 06:12 AM

                            Thanks you all for the hints. I'm about to join 'MustardMonster.com'. I can 'quit' anytime right? I know how much I can handle right? It wouldn't effect my family life right? I'll be fine. Don't worry. LOLOLOL
                            After I've made some mustards and am pleased with the results I plan to climb the next culinary mountain. I'm going to make that horrible looking delicious bright green hot dog relish.
                            I make some wonderful Escoffier sauces. So the relish ought to be a doddle.

                            1. re: Puffin3
                              HillJ RE: Puffin3 Feb 23, 2013 06:16 AM

                              I'm going to make that horrible looking delicious bright green hot dog relish.
                              Puffin3, when you do pls create a new thread. Relish is something I would enjoy learning more about as well.

                              1. re: HillJ
                                Puffin3 RE: HillJ Feb 23, 2013 06:27 AM

                                Will do.

                                1. re: Puffin3
                                  dfrostnh RE: Puffin3 Feb 24, 2013 04:55 AM

                                  Our DIL makes a wonderful zucchini relish with zucchinis that have gotten too big for any other use. I think you are well on your way to never using store bought condiments again.

                                  I look forward to your reports.

                                2. re: HillJ
                                  Puffin3 RE: HillJ Feb 24, 2013 04:59 AM

                                  Will you put up some photos and tips please?

                          2. scubadoo97 RE: Puffin3 Feb 23, 2013 06:20 AM

                            I've been making mustard for a little while now.

                            My first attempt was posted here

                            1. tcamp RE: Puffin3 Feb 23, 2013 08:56 AM

                              I've made it periodically, preferring grainy as well as spicy types best.

                              My tip would be to allow plenty of time for the mustard to age before using it or giving as a gift. I made a batch once with ale, brown mustard seeds, and toasted caraway seeds that was pretty awful at first but delicious after a month.

                              1 Reply
                              1. re: tcamp
                                scubadoo97 RE: tcamp Feb 23, 2013 09:43 AM

                                I find the awful period last just a few days but no doubt that age does help to improve the product.

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