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.
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