The Fresh Loaf

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DIY Mustard - part II anyone have any recipes?

gringogigante's picture

DIY Mustard - part II anyone have any recipes?

I can surf the net, but anyone have any favorite mustard recipes? As in recipes for making mustard, not recipes with mustard in them.

Nickisafoodie's picture

Hot Mustard OZ Grams
Amount to make in oz: 12.00 340.2
dry mustard 34.00% 4.08 115.7
water 30.00% 3.60 102.1
Vinegar 20.00% 2.40 68.0
Tumeric 0.25% 0.03 0.9
Paprika 0.25% 0.03 0.9
Salt 6.00% 0.72 20.4
White wine 9.50% 1.14 32.3
100.00% 12.00 340.2
Then add 2 tbs finely ground cream style horse radish
Dash of fresh ground black pepper
1/2 tsp garlic powder
Mini Oven's picture
Mini Oven

Crush and grind the seeds or use mustard powder.  Add enough boiled water to make a paste on the bottom of a bowl.  Cover with cold water and slowly knead the mustard paste without dissolving it into the water.  Let stand and drain off the water.  Repeat several times.  This removes the aggressive acids known to take the skin off your chest caused by a mustard plaster.  Let stand to evaporate most of the water and then combine with your favorite vinegar, and spices, and some honey.

Use the microwave to cut corners.

andymakesamess's picture

Go check out Hank Shaw's country mustard. It's seriously awesome. I make condiments pretty much all time, to the point of thinking it might become a business. The mustard he wrote out is pretty much the standard base my dad used.

My personal favorite for spring right now is making a black mustard with a little beet juice and some good red wine (using his base, say 1/4 c water, 1 tbs juice, 1/4 c wine - I like malbec), then adding in about 4tbs of rhubarb that's been cooked down in a mixture of sherry, molasses, and hojicha (roasted green tea). Its a great sour-sweet-spicy combo. Another all time favorite is adding in dried apricots which soaked in bourbon overnight. I've made a green mustard for st paddy's day, which was white mustard, and added in mustard greens which had been buzzed in the food processor with just a bit of white truffle oil. It's become tradition to make a savory soda bread, corned beef, pickled cabbage, and that mustard, then make panini's for lunch.


Once you have a good base, it's really just time to experiment. 

HeidiH's picture

We've been buying mustard from them for years.  (They have about 500 different mustards at any one given time.)  Under "mustard making supplies" they have several different mustard seeds and flours.