Homemade awesome is awesome for digestion!
This blog shows 3 ingredient alternatives, each recipe making 1 batch, so choose your favourite or try all 3! One will be our yellow house mustard, another a mixed seed zingy dijon, and the third a herbed beer-agave mustard.
Homemade mustard
Process takes 2 days. Make 3 days ahead to allow the mustard time to set in the fridge for optimal flavour.
TOOLS:
1 mason jar per batch, 1 for each + small jars if you have extra mustard through thinning it out
Measuring spoons
Fork for stirring
Blender
Here are my 3 recipes, the method follows below, the same for all of them.
YELLOW HOUSE MUSTARD INGREDIENTS:
2/3 cup yellow mustard seeds
2/3 cup vinegar- I like to use our homemade apple cider vinegar that is more mild than store-bought. The first time I made this recipe I used white wine vinegar with a splash of apple cider vinegar for the active enzyme activity.
2 tablespoon unpasteurized honey- more to taste during blending
2 teaspoons ground turmeric
Sea salt and ground pepper to taste
Water- you will need enough water to blend to your desired consistency - as well to ensure the mustard seeds are fully submerged when fermenting
ZINGY DIJON INGREDIENTS:
1/3 cup yellow mustard seeds
1/3 cup black mustard seeds
2/3 cup apple cider vinegar- I like to use our homemade apple cider vinegar that is more mild than store-bought. The first time I made this recipe I used white wine vinegar with a splash of apple cider vinegar for the active enzyme activity.
1 teaspoon unpasteurized honey
2 tablespoons maple syrup- more to adjust during blending if you'd like.
1 teaspoon ground turmeric
1 teaspoon paprika
1/2 teaspoon cayenne, or to taste
Sea salt and ground pepper to taste
Water- you will need enough water to blend to your desired consistency -as well to ensure the mustard seeds are fully submerged when fermenting
HERBED AGAVE BEER MUSTARD INGREDIENTS:
2/3 cup mustard seeds- put 2 tbsp black mustard seeds into the cup and fill the rest of the measurement with yellow mustard seeds
2/3 cup room temperature beer of choice
2 tablespoon agave syrup- or more to adjust flavour during blending. Option to use unpasteurized honey.
1 teaspoon ground turmeric
1 teaspoon sesame seeds
1 teaspoon on herbs of choice- I used a garden blend
Optional spice, depends on if you want the mustard to have a kick in relation to the beer you chose.
Sea salt and ground pepper to taste
Water- you will need enough water to blend to your desired consistency -as well to ensure the mustard seeds are fully submerged when fermenting
METHOD:
Ensure your jar and utensils are clean. Since this is a fermentation process, clean tools and work environment are important for a healthy and successful outcome!
Combine your mustard seeds, vinegar or beer, honey/sweetener, turmeric and spices/herbs in a jar and stir well. I like to leave the sea salt and ground pepper for the blending stage. Add enough water to ensure the seeds are fully submerged.
Leave the jar loosely covered for 2 days. I cover mine with a mason jar silver lid without the seal. Keep out of direct sunlight.
After 2 days, 1 day even, you will notice bubbles beginning to form and the mixture will begin to ferment, it will smell delicious! On your second day, pour the mustard mix into a blender and begin to blend, adding water until you reach your desired consistency. For a grainy dijon, pour half the mixture and pulse, or just adjust flavouring via a hand-stirring method- this is totally your preference for how you want your mustard to be.
Taste and adjust flavouring. Depending on how long you left it to ferment and your kitchen's environment, different flavour notes may be prominent. Add sea salt and ground pepper to taste. I usually opt to add some more sweet, maybe some spice and go from there.
How thick or thin and how sweet will you make your mustard? Well how do you intend to use your mustard? See below some ideas!
Rinse the jar and transfer the mix back into it again, this time with a seal for long-term storage in the fridge. Label your jars and date them.
The mustard is ready to use, however it tastes better after a few days setting in the fridge.
A thick mustard works great for marinating and crusting meat, whereas a thinner mustard is nice for dipping and as a condiment.
How will you use your mustard?
Dipping sauce?
Condiment?
Addition to a salad dressing?
A marinade or crust on meat?
Thanks for reading, I hope you enjoy!
-Samantha