Greetings, Robert here. I never liked mustard as a condiment and used it only for cooking. This has changed since we started making our own, which is actually strikingly easy. We make it either with vinegar and beer or vinegar and wine with yellow and brown mustard seeds, nothing else, so you get the pure mustard aroma. Here is the recipe and steps how to make your own mustard.
Shopping List l Tool List l Tips & Tricks l Recipe l Print Recipe
Take a medium mason jar and fill it 3/4’s with mustard seeds, yellow or a mix of yellow and brown.
For the beer version add 2-3 tablespoons of Malt Vinegar and add your favorite beer so that mustard seeds are covered with liquid.
For the wine version we use chardonnay vinegar and fill the jar with chardonnay to cover the seeds.
Keep the mustard mix in the refrigerator for a week, refill wine or beer as the mustard seeds absorb liquid.
After a week fill mix in a blender and blend to a right consistency, add more wine or beer to get the right pastiness.
Now your mustard is ready to eat, it will keep maturing over time and develop more spice. Keep in mind that this is a fresh product with no preservatives added, keep refrigerated, but it will be good for a few weeks.
Click here for the Recipe.
Here is the list of the Tools and Ingredients we used to make this dish. Let us know how your turned out if you made it.
Shopping List
Mustard seeds, yellow or a mix of yellow and brown
Beer or dry white wine
Tool List
Mason jar
Hand blender, or any blender will do.
Recipe
How To Make Your Own Mustard
Ingredients
Mustard seed
Chardonnay vinegar
Steps
Take a medium mason jar and fill it 3/4’s with mustard seeds, yellow or a mix of yellow and brown.
For the beer version add 2-3 tablespoons of Malt Vinegar and add your favorite beer so that mustard seeds are covered with liquid.
For the wine version we use chardonnay vinegar and fill the jar with chardonnay to cover the seeds.
Keep the mustard mix in the refrigerator for a week, refill wine or beer as the mustard seeds absorb liquid.
After a week fill mix in a blender and blend to a right consistency, add more wine or beer to get the right pastiness.
Now your mustard is ready to eat, it will keep maturing over time and develop more spice. Keep in mind that this is a fresh product with no preservatives added, keep refrigerated, but it will be good for a few weeks.
Tips & Tricks
This is a fresh product with no preservatives added, keep refrigerated, but it will be good for a few weeks.
Print Recipe
Take a medium mason jar and fill it 3/4's with mustard seeds, yellow or a mix of yellow and brown. For the beer version add 2-3 tablespoons of Malt Vinegar and add your favorite beer so that mustard seeds are covered with liquid. For the wine version we use chardonnay vinegar and fill the jar with chardonnay to cover the seeds. Keep the mustard mix in the refrigerator for a week, refill wine or beer as the mustard seeds absorb liquid. After a week fill mix in a blender and blend to a right consistency, add more wine or beer to get the right pastiness. Now your mustard is ready to eat, it will keep maturing over time and develop more spice. Keep in mind that this is a fresh product with no preservatives added, keep refrigerated, but it will be good for a few weeks.How To Make Your Own Mustard
Print Recipe
Ingredients
Instructions
