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Does anyone make their own mustard?

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If so are there some hints you would pass on?

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  1. 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. http://honest-food.net/2010/10/18/how...

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

      1 Reply
      1. re: HillJ

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

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

          http://www.theonion.com/articles/man-...

          6 Replies
          1. re: Steve

            Wow!

            1. re: HillJ

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

              1. re: Puffin3

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

              2. re: HillJ

                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

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

                1. re: Steve

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

                2. 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. 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. 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

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

                        1. re: JMF

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

                      2. 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

                          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

                            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

                              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

                                Will do.

                                1. re: Puffin3

                                  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

                                  Will you put up some photos and tips please?

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

                            My first attempt was posted here
                            http://chowhound.chow.com/topics/8423...

                            1. 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

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