Homemade Spicy Mustard
User Reviews
5
Homemade Spicy Mustard
Description
To make this Homemade Spicy Mustard, yellow and brown mustard seeds are ground finely to intensify their heat and flavor. The ground seeds are stirred together with apple cider vinegar, water, and fine sea salt to create a thick mustard paste. Letting the mixture sit at room temperature for several hours allows the flavors to meld and the mustard to develop pungency. The recipe notes that longer curing at room temperature deepens the flavor further.
The mustard’s heat level can be moderated by using a coarser grind or by adding sweeteners like honey or coconut crystals. Variations include using different liquids such as white wine, beer, or other vinegars to alter flavor complexity. Fresh herbs or spicy additions like horseradish or garlic are optional to customize the mustard. Once prepared, the mustard is stored in the refrigerator and can enhance sandwiches, salad dressings, and other dishes.
The recipe advises to adjust grind size and ingredients depending on desired spice intensity and texture. Apple cider vinegar is recommended for its mellow acidity and yeast-friendly nature, compared to more acidic traditional vinegars.
Ingredients
- 2 tablespoons yellow mustard seeds (also called white mustard seeds)
- 2 tablespoons mustard seeds brown variety
- 1/4 cup apple cider vinegar , or coconut vinegar
- 2 tablespoons water
- 1 teaspoon salt fine sea salt
Instructions
- To get started, you'll need to grind the mustard seeds. You can grind them by hand the old-fashioned way, using a mortar and pestle, for a bit of an arm workout! Or, use a spice grinder to make the process faster.
- Once the spices are ground, transfer to a glass storage jar and add in the rest of the ingredients. Stir well to mix.
- For best flavor, allow the mustard to sit at room temperature for up to 8 hours before storing in the fridge. (You can actually let the mustard "cure" for a few days on the counter, if you like, but I haven't tried it myself.)
- If the mustard has a little too much "bite," try adding a bit of honey or coconut crystals to balance the flavor.
- The mustard flavor will get better with time, so it's best to make homemade mustard a few days before you plan on serving it.
- Store in the fridge, and use it to make your favorite sandwiches and salad dressings!
Notes
- Grinding mustard seeds finely increases the mustard’s heat and flavor intensity.
- For a milder, chunkier mustard, soak whole seeds then pulse lightly in a food processor.
- Apple cider or coconut vinegar provide a less acidic, yeast-friendly base, but white wine, beer, or other vinegars can also be used.
- Customize flavor by adding fresh herbs like dill, or spices such as horseradish and garlic for extra heat.
- Sweeten the mustard with about 1/4 cup honey for a honey mustard variation.
- Allow the mustard to sit for several hours at room temperature to develop flavor before refrigerating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6oz.
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 389mg | 16% |
| Potassium | 61mg | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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