How to Make Mustard
(Page 3 of 3)
Dec. 31, 2008
By Aubrey Vaughn
3/4 cup yellow mustard seeds
1 1/2 cups cider vinegar
1 1/4 cups dried cranberries
3 tbsp honey
1 tsp salt
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In a non-aluminum pot or jar, combine the mustard seeds, vinegar and cranberries; cover and soak for 48 hours, adding additional vinegar if necessary to maintain enough liquid to cover the seeds.
Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns from liquid and seeds to a creamy consistency flecked with seeds and bits of cranberry. Add honey and salt. The process takes at least 3 to 4 minutes, so be patient. You may need to add additional vinegar as necessary to create a nice creamy mustard; keep in mind that it will thicken slightly upon standing.
After about 1 week of aging, the cranberry flavor seems to settle into this mustard and make it all the better, but it is perfectly good immediately. Yields about 3 1/3 cups.
Honey Stout Mustard, courtesy Fabulousfoods.com
1 cup yellow mustard seeds
1 cup brown mustard seeds
1 1/2 cups English stout (such as Guinness)
3/4 cup cider vinegar
1 small onion, finely minced
4 cloves garlic, minced or pressed
1 tbsp brown sugar
4 tbsp honey
1/3 cup mustard powder
1 tsp allspice
1/2 tsp turmeric
1 tsp salt
Soak mustard seeds in stout for at least 4 hours (add more stout if necessary to keep seeds covered). In a heavy saucepan, combine vinegar with the onion, garlic, brown sugar, honey, mustard powder, allspice, turmeric and salt. Simmer, uncovered, over medium heat until reduced by half (about 10 to 15 minutes). Pour reduced liquid through a strainer into mustard-and-stout mixture. Process in food processor or blender until coarsely ground. Return mixture to saucepan and cook over medium-low heat, stirring constantly for about 5 minutes or until slightly thickened (it will thicken more as it cools). Let cool and pack into sterilized jars and cover tightly. Store, refrigerated, for up to 2 years (although mustards do lose their potency over time). Yields 3 1/2 cups.
Have you ever made mustard from scratch? Share your favorite recipes below. And when you try any of the above, let us know what you think!
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