How To Make Mustard | Easy Homemade Spicy Mustard
Spicy mustard is as easy to make as… spicy mustard? But for real, this simple method can be used to create your very own mustard to use regularly in a myriad of applications in the kitchen. GET CREATIVE with this one; add your own fresh herbs, spices, chili peppers, sauces and whatever else to make this recipe yours. Like many basic recipes for staple ingredients - this is just the template.
The technique is simple, add the liquid ingredients to your ground and whole seeds to form a paste, chill the paste for a day in the fridge and VUALA… fresh spicy mustard.
A few pointers: Make sure to use cold water in this recipe if you want to be as spicy as possible. Heat from warm or hot water will cause the chemicals that give a “bite” to the mustard seeds to mellow out. So if you want a milder mustard, use warmer water. Additionally, to mellow your mustard further feel free to let your ground mustard seed mixture sit in warm water for 10 minutes or longer; the longer the ground seeds steep in the warm water, the less spicy they will become. Lastly, I toast my mustard seeds which could disarm some of their natural fieriness, however I find that the toasty quality they pick up during this stage is well worth it. Trust me, if you follow the method below your mustard will be plenty powerful.
BE SURE to let your mustard sit in the fridge for at least a day. Doing so will not only thicken the mixture, but will get rid of any bitterness that may occur without this crucial step. If you’d like to see what I mean, taste a dab of it before it is chilled and then after. The difference is dramatic.
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Ingredients:
Yellow mustard powder, ½ cup (50g)
Yellow mustard seeds, 2 tbsp (20g)
Brown mustard seeds, 3 tbsp (30g)
Kosher salt, 1 tsp (5g)
Apple cider vinegar, 4 tsp (20g)
Cold water, ½ cup (118g)
*** fresh herbs, ground spices, honey, hot sauce (optional)
Method:
1.) In a medium shallow pan, dry roast the mustard seeds until fragrant. About 2-3 mins. Once toasted, grind half of the mustard seeds and leave the other half whole.
2.) Mix together your mustard powder, ground mustard seeds, whole mustard seeds, salt and any additional ingredients your wish to add (herbs, spices, honey, etc.). Transfer to medium mixing bowl.
3.) Add cold water and the vinegar to the dry mixture in the medium bowl. Mix until fully incorporated. The mixture will be slightly runnier than you may expect, this is okay as it will thicken over time.
4.) Chill the mustard mixture in the fridge for 24 hours. After 24 hours remove mustard and transfer to an airtight container. If stored correctly, the mustard will last in the fridge for a year.
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A couple interesting articles...
Mustard Guide: https://bit.ly/2OeE3vS
Mustard Manual: https://bit.ly/2HanSyY
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Music: The Passion HiFi - / thepassionhifi
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