Basic Country Mustard
User Reviews
4.9
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Prep Time
15 mins
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Total Time
15 mins
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Servings
12 servings
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Calories
71 kcal
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Course
Condiments
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Cuisine
American
Basic Country Mustard
Description
This mustard recipe starts by lightly grinding whole mustard seeds to preserve some texture alongside the smoother mustard powder. The mixture is combined with salt and then stirred into water or beer, which begins the mustard's development. Letting the mixture sit for about 10 minutes softens the seeds and melds flavors. Adding cider vinegar provides acidity and preservation. The mustard is stored in a glass jar in the refrigerator, where it thickens over at least 12 hours and can keep for up to one year.
The coarse texture distinguishes this country-style mustard from smooth mustards. Optional turmeric adds a warm color and subtle earthiness, while honey or fresh herbs tailor the flavor profile. Adjusting the degree of seed grinding also changes the texture from rustic to a finer paste. This basic mustard serves as a versatile base adaptable to many tastes and applications.
Homemade mustard requires patience to allow the pungency to subside and flavors to harmonize. Experimenting with liquids and additional seasonings can yield varied mustards ranging from sweet to spicy. Proper storage maintains freshness and thickness, with the mustard thickening significantly overnight.
Ingredients
- 6 tablespoons mustard seeds about 50 grams
- 1/2 cup mustard powder about 50 grams
- 1/2 cup water or beer
- 3 tablespoons cider vinegar white wine or sherry
- 2 teaspoons salt about 5 grams
- 1 teaspoon Turmeric optional, ground
- 2 tablespoons honey (optional)
- 1/4 cup fresh herbs optional, minced
Instructions
- Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.
- Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.
- Pour in the water or beer, then stir well. When everything is incorporated, let this sit for up to 10 minutes. The longer you let it sit, the mellower the mustard will be. When you’re ready, pour in the vinegar.
- Pour into a glass jar and store in the fridge. It will be runny at first. Don’t worry, it will thicken up overnight. Wait at least 12 hours before using. Mustard made this way will last a year in the fridge.
Notes
- Allow the mustard mixture to rest at least 12 hours before use to mellow bitterness and thicken.
- Adjust liquid type (water, beer, or others) to influence mustard flavor and intensity.
- Grinding mustard seeds more finely produces a smoother texture; leaving more seeds whole yields a coarser feel.
- Add honey for sweetness, fresh herbs for a bright note, or chiles and horseradish for increased heat.
- Store mustard in the refrigerator where it keeps its quality for up to one year.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 390mg | 16% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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