Mustard is one of my favourite condiments and I'm surely not speaking of the ball park variety. I speak of zesty, grainy mustard. I love mustard for salads, dressings, sauces and a good sausauge!
Notch this entry as my contribution for this week's Weekend Herb Blogging and it comes back home to mama, hosted by Kalyn of Kalyn's Kitchen.
Mustard comes from a plant and commercial mustard is made from the mustard seed. Mustard is a relative of the radish and the turnip and although it is grown all over the world, Canada accounts for 90% of all the mustard seed grown in the international market.
This was my first time making homemade mustard. It was easy and I'll do it again but I'll mix up the seed mixture. I only had these white seeds and although the mustard turned out tasty, I think it might be too hot for the masses (mental note: get brown mustard seeds).
Homemade Hot Mustard
3/4 cup brown mustard seeds
1/4 cup white mustard seeds
1 1/2 cups of Chardonnay wine
3 Tbsp of honey
1/2 tsp crushed all spice
2 Tsp of salt 1/3 white tarragon vinegar
- Put all of the above ingredients into a clean, sterile Mason jar. Seal and let it sit (room temperature) for 1 day.
- The next day, taste the mustard. If it's too hot for your liking, you're going to have to simmer it on very low heat, for up to 4 hours. Make a taste test each hour to decide how hot you would like your mustard. DO NOT bring to a boil, as your mustard will become bitter.
- Using a food processor, set it to the highest level and give it about 5 - 10 minutes to get to a creamy stage. You can decide how creamy to make your mustard.
In the 1st photo, the liquid equals the amount of mustard seeds. The next day, the mustard seeds has absorbed most of the liquid. So, it's safe to say that the mustard seeds will suck any flavours you want to give it. Play with the recipe...try beer, herbs, different spices & sweeteners.
I was pleasantly amused by the turnout and when this jar is done, I'll try a different batch.
