We make a lot of sandwiches in our house. My husband takes one to work every day, and the same old thing gets boring pretty quick. We usually have 3-4 different varieties of store bought mustard in our fridge at any given moment. I cannot stand the French’s yellow mustard… it’s just yucky. And the nicer mustards aren’t that cheap either. Enter homemade mustard.
Mustard is incredibly easy to make, and actually pretty cheap as well. The 1 cup of mustard seed was only about $2.50, and this makes roughly 32 fluid ounces. The most difficult part of making this mustard was waiting the two days for the seeds to soak up the vinegar. The seeds started out floating in the vinegar, and by the end they had absorbed nearly all of the liquid . While trying to take the picture after the mustard had been processed I leaned directly over the food processor and got a whiff of the mustard. Do not make my mistake. At this stage the mustard is very potent, and it felt like I’d inhaled horseradish. The mustard will mellow after a few days, so don’t let it scare you. If you don’t want it as spicy, leave out the pepper flakes. If you want it sweeter, feel free to add additional honey.
After you’ve let the finished product set for a few days to mellow, it is still strong but it won’t burn a whole through your sinuses. On fresh deli style sandwich it is phenomenal, adding a nice contrast to a roast beef sandwich.
Spicy Whole Grain Mustard
Makes about 4- 8oz jars
- 1 1/4 cup Red Wine Vinegar
- 1 cup whole Brown Mustard Seeds
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1/2 cup water
- 1/2 cup honey
1) In a glass container, like a quart jar, soak the mustard seeds in the vinegar for up to two days. The longer you go, the better flavor you’ll get out of them.
2) Using a food processor or blender, combine soaked mustard seeds, ginger, garlic powder, red pepper flakes. Give a few pulses to combine. Add the water slowly, pulsing as you go. Once water is added, process mixture for 3-5 minutes until nice and smooth.
3) Add honey, pulsing to combine. Add additional honey or water to achieve desired sweetness and consistency. Do let the mustard sit for a few days before using, to let the mustard mellow and the flavors to come together.
4) If canning, process in boiling water bath for 20 minutes. Otherwise it is refrigerator stable for up to 2 months.