How to Tuesday - Homemade Whole-grain Spicy Mustard

Mustard is a versatile condiment, used for a variety of dishes, dips, sandwiches, and sauce. Its importance at the table really shows  regardless of the season.
I mean think about it...a Soft Pretzel, a Ham/Turkey Sandwich or a Hot Dog without Mustard?!

It's almost unthinkable!

Mustard is made from a mixture of the Seeds of the Mustard plant and vinegar. The combination of different seeds and vinegar is what makes each mustard variety unique. For example, white mustard seeds are the least pungent while brown Indian mustard seeds are the most pungent, this combined with the varied acidity and type of wine/vinegar opens up a wide range of tastes and flavors.

 For my homemade mustard I used Indian Brown Mustard Seeds harvested from our garden last year and a mix of 6% acidic red wine vinegar I made and white wine vinegar. This combination makes a spicy thick rustic-style mustard with a hint of horseradish like taste. If you prefer a smoother texture just process it further.

So without further delay...

Here's my recipe for Whole-grain Brown Spicy Mustard:

Whole-grain Spicy Mustard

Yields: 12 oz.

1 cup Brown Mustard Seeds
1/2 cup Red wine Vinegar
1/2 cup White Wine Vinegar
Pinch of Sea Salt

Optional: Turmeric, Ground Mustard

Other Equipment: Food Processor or Blender





1. In a bowl soak the Mustard Seeds in the Vinegar mixture for 24-48hrs.
2. Mustard Seeds are ready when they are plump and there is no more visible vinegar in the bowl.
3. Place a half of the soaked seeds in a food processor and blend into a paste, then add the other half. You can add a little more vinegar if it's too thick for your taste.

4. Place it in a sterilized glass jar. It will keep in the refrigerator for up to 6 months. You can also use a canning method to make it shelf stable.

So what combinations will you use for your mustard?

Stay tuned later this week for a great Cajun-Creole recipe using your new homemade mustard, just in time for Mardi Gras next Tuesday! :)