Homemade Spicy Brown Mustard

During a recent chat with my youngest cousin, we got to laughing that she had a bazillion kinds of mustard in her refrigerator. So many, in fact, that she was getting razzed by her husband about it. So Sarah, here’s a recipe for you to make your own, so you can have a bazillion-and-one kinds of mustard in your refrigerator! -E

Homemade Spicy Brown Mustard

1/8 cup yellow mustard seed
1/8 cup brown mustard seed
1 1/2 t. fennel seed
1 1/8 t. ground allspice
1 1/8 t. coriander seeds
3/4 t. ground black pepper
1/2 cup Champagne vinegar 
2-3 large sprigs fresh thyme
1 1/2 T. honey
1/2 cup water
1 small garlic clove, smashed
Salt to taste

1. In a medium nonreactive bowl, combine all ingredients and allow to sit at room temperature for two days. This allows the mustard seeds to soften so you can achieve a creamy texture.
2. Remove the thyme sprigs. 
3. Puree all in Robot Coupe or VitaMix* for 3 minutes or until desired consistency. 
4. Adjust with more water if necessary. 
5. Season with salt to taste.  

Yields: 1 cup
Do not use aluminum containers or utensils as is gives the mustard an odd flavor
*You will really need a high powered blender like a VitaMix or Robot Coupe to achieve a creamy consistency. After 3 minutes, the mustard will reach about 130 degrees.
If you opt to use all brown mustard seeds, you will have an even spicier mustard.
If you reserve 1/4 cup of the mixture and stir it in at the end, you can give your mustard some whole-grain appeal.
You may also experiment and try substituting beer for the Champagne vinegar.

Blue Willow Kitchen is not compensated by any companies or retailers listed in its blog posts. Links are provided for product identification as a courtesy to our readers. If you are a savvy shopper, you might find the products we list at a lower price at your local retailer. Shop local!

© 2020, Blue Willow Kitchen

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