A few weeks ago I came across a great deal on some mustard seed at Williams-Sonoma and just the day before I had been thumbing through Home Made by Yvette Van Boven where she had a recipe for making mustard. So I grabbed the jars and took the seed home to try my hand at making my own mustard.
It was easy, cheap and seriously made me wonder why I had never done it before. In fact I will NEVER buy mustard in the store again! It is expensive and no where near as good as what you can make yourself. You can customize your ingredients any number of ways with vinegar, herbs, spices, beers and whatever else you can dream up. Just remember that whatever you make will need to rest for at least 24 hours before you eat it. Mustard is very bitter for the first few hours after making it and needs this time to rest and mellow it’s flavor.
The first step is to soak your seeds in the vinegar, beer or both. Two hours is good, 24 hours are better.
The seeds should look plump and happy after the beer soak.
Then you throw them into the food processor with all the other ingredients. I didn’t add more liquid, but you can. Just depends on how viscous you want your mustard to be.
Crank up the processor and then stop it occasionally to scrape down the mustard seeds.
When you are done you should have a nice coarse and delicious mustard that will keep for a very long time in the fridge!
- 4 oz mustard seed
- ¾ cup of a beer of your choosing
- ¾ apple cider vinegar
- 1 garlic clove
- 1 tbs demerara sugar
- 1 tsp kosher salt
- Soak your mustard seed for at least two hours or overnight in the beer and vinegar.
- After soaking add the seeds and liquid (add more liquid later if you want a runnier mustard) along with all the other ingredients to a food processor and run it for about 5 minutes. Stop occasionally to scrape down the sides.
- When you reach your desired consistency move your mustard to storage jars and let it rest at least 24 hours before consuming. For the first 30 minutes to an hour it will be quite bitter.
- You can store your refrigerated mustard for a very long time. Just don’t let it dry out.