Mustard

[DATsBBQ]

The price of mustard (not the yellow stuff in a plastic bottle) has sky rocketed. Looking at the ingredients, seems like an easy mix. Anyone have a recipe for making mustard? Looking for something that would go well with Pastrami.

[Papa Tom]

No recipe Dats but I have made mustard. I just mix mustard flour (dry mustard) with vinegar, salt, white wine and sometimes turmeric or whole mustard seed and red pepper flakes or horseradish. Here's the secret heat makes mild so if you leave uncooked it will taste like Chinese hot mustard but as you heat it it will become milder. This is something that is easy to taste and modify so if you finish a batch and you think it needs something just add and mix or heat, too mild just add some more dry without heat.

[Papa Tom]

Curiosity made me go looking....

The Devil's Mustard Recipe


This mustard is not for the faint of heart! Robust flavor comes from mustard powder, garlic, and Tabasco sauce.
Prep Time: 5 minutes
Ingredients:
• 3 ounces hot mustard flour (powdered mustard)
• 1/8 cup very cold water
• 1/8 cup Tabasco Sauce
• 2 cloves garlic, pressed
• 1 teaspoon salt
Preparation:
Mix the mustard flour and water to make and paste. Let sit for 20 minutes. Add the Tabasco sauce, garlic, and salt.

Yield: about 1/4 cup


Dijon-Style Mustard Recipe


It's not difficult to make your own homemade Dijon-style mustard at home. It lasts 6 months, so it is worth the effort.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
• 3/4 cups hot mustard powder
• 1/4 cup very cold water
• 1 cup cider vinegar
• 1 cup dry white wine
• 1/2 cup minced yellow onion
• 1/4 cup minced shallots
• 3 Tablespoons minced garlic
• 1 bay leaf
• 2 teaspoons black peppercorns
• 4 whole juniper berries
• 2 Tablespoons cold fresh lemon juice
• 2 teaspoons kosher salt
• 2 teaspoons sugar
Preparation:
In a bowl stir together mustard powder and water to make a paste. In a saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries and bring mixture to a simmer over moderate heat. Simmer mixture until reduced by two thirds. Strain mixture, cover and chill.

Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt, and sugar and stir to combine. Let mixture stand for at least 20 minutes. Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes. Remove from heat and allow to cool. Transfer to a sterile jar and seal tightly, and store on a dark, cool shelf for at least a month or up to 6 weeks, before using.

mustard will mellow with age. mustard should be refrigerated once open and will keep for 6 months.

Yield: about 2 cups


Spicy German Mustard

Ingredients:
• 1/4 cup yellow mustard seed
• 2 Tbsp. black or brown mustard seed, heaping
• 1/4 cup dry mustard powder
• 1/2 cup water
• 1 1/2 cups cider vinegar
• 1 small onion chopped
• 2 Tbsp. firmly packed brown sugar
• 1 tsp. salt
• 2 garlic gloves, minced or pressed
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. dried tarragon leaves
• 1/8 tsp. turmeric
Preparation:
In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart stainless steel or nonreactive saucepan, combine remaining ingredients. Simmer, uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture stand, covered, at room temperature for 24 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days in the refrigerator before using.
Makes about 1 1/2 -2 cups.


Horseradish Mustard
Ingredients
1/2 cup dry mustard, preferably imported
1/2 cup hot tap water
1/2 cup white wine vinegar or Oriental rice vinegar
2 tsp coarse (kosher) salt
1 tbsp bottled horseradish
1 clove garlic, peeled and sliced
1 tsp sugar
6 whole black peppercorns, crushed in a mortar, or pinch of ground black pepper
2 whole allspice berries, crushed in a mortar, or small pinch ground allspice
A little dry white wine, or additional white wine vinegar if needed
Instructions
Stir together the dry mustard and water and let stand, uncovered, for 20 minutes, stirring once or twice. In the container of a blender or a food processor, combine the vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice. Process until the garlic and horseradish have been pureed in the liquid, then strain through a fine-meshed strainer, pressing all juice from any pulp in the strainer.
Combine the strained liquid with the mustard-water mixture in the top of a double boiler set over simmering water. Cook, stirring constantly, for about 5 minutes, or until the mustard has thickened (it will thicken more while cooling).
Cool and taste. Add more prepared horseradish, if desired, and if the mustard seems too thick, thin it with a few drops of white wine or additional vinegar.
Yield: about 1/2 cup


Coarse-Ground Mustard Recipe
Homemade coarse-ground mustard uses whole mustard seeds and red wine. Plan ahead. The mustard requires 3 hours of steeping time and then at least 12 hours of standing time before using.
Prep Time: 5 minutes
Ingredients:
• 1/4 cup white or brown mustard seeds
• 1/4 cup red wine vinegar
• 1/4 cup dry red wine
• 1/2 cup dry mustard
• 2 teaspoons salt
• 1/4 teaspoon ground allspice
• 2 Tablespoons cold water
Preparation:
Place mustard seeds, wine vinegar, and wine in a small bowl and let stand for 3 hours.

Pour both the seeds and liquid into the container of a blender or food processor fitted with steel blade. Process with several on-off motions until the seeds are bruised and broken. Add the dry mustard, salt, allspice, and water and process for 30 seconds. Scrape down the sides of the container with rubber spatula and process for 30 seconds longer.

Keep in a well-sealed container and allow to stand overnight before using.

Yield: about 1-1/2 cups

Chinese Hot Mustard Recipe
Chinese hot mustard is a favorite condiment with egg rolls and other Oriental specialties. It's easy to mix up your own with a few common ingredients. Unless you're used to hot condiments, go easy on it when eating. A little goes a long way. Plan ahead to let it stand 8 hours before serving.
Prep Time: 2 minutes
Ingredients:
• 1/4 cup dry mustard
• 1 teaspoon sugar
• 1/4 cup boiling water
• 2 tsp vegetable oil
Preparation:
Whisk mustard and sugar together until smooth, then whisk in water and oil. Let stand 8 hours before serving. Refrigerate leftovers.

Yield: about 1/3 cup

Basic Country Mustard Recipe
Homemade country mustard is made from both mustard seeds and mustard powder. Grind the seeds from coarse to fine, depending on your own personal tastes.
Prep Time: 5 minutes
Ingredients:
• 2 Tablespoons yellow mustard seeds, coarsely ground
• 1/4 cup brown or yellow mustard powder
• 1/4 cup cold water
• 2 Tablespoons white wine vinegar or cider vinegar
• 1 teaspoon salt
Preparation:
Grind the mustard seeds to the texture you desire. (There is no "correct'" texture.) Mix the mustard powder and ground seeds with the water. Let sit for 10 minutes. Add the vinegar and salt; blend well. Refrigerate overnight before using.

Yield: about 1 cup

[JamesB]

Ain't never made no mustard before... might have to give it a go now that I see those recipes!

[DATsBBQ]

Going to do one of them this week. It'll be hard to pick one.

[bowhnter]

Some of those hot ones sound good to try. Wondering where the heat comes from on the Chinese mustard?

The mustard powder that potent?

[Papa Tom]

Yes the heat comes from the mustard powder. It is a chemical reaction when you add cold water the reaction is inhibited by heat or acid so it is kinda critical when you add vinegar or the heat. The Chinese recipe listed probably won't be too hot since it calls for boiling water.

[ChileFarmer]

Thanks for posting those PT, I am a mustard freak anyway. I will be trying those. I really like the hot mustards. CF

[bigwheel]

Thanks for the recipes and mustard lessons Papa. Gonna swing into action of this soonish.

bigwheel

[Papa Tom]

You're welcome and lots of luck and report back on your findings. My experience is limited so I'm interested in how yours turns out. The stuff I've made is OK but since I didn't keep notes there is no duplicating it.

Moral: Don't pull a PT, keeps notes.