How to Make Mustard
User Reviews
5
How to Make Mustard
Description
How to Make Mustard includes instructions for two distinct styles: yellow mustard, made by combining mustard powder with sugar, salt, eggs, malt vinegar, Tabasco, and honey, then gently heated in a double boiler until thick and creamy; and whole grain mustard, where brown and yellow mustard seeds soak overnight in a choice of liquid such as water, beer, or cider before being coarsely ground with salt. This process yields mustards with contrasting textures—smooth for yellow mustard and coarse for whole grain.
Both mustard types provide a balance of heat and tang, enhanced by the vinegar and subtle sweetness from honey or sugar. The recipe produces about one cup per mustard variety, suitable for multiple servings. The finished mustard should be chilled before use and stored in airtight containers.
Mustard can be refrigerated up to two weeks or frozen for longer storage, with freezing recommended in small portions to ease thawing. The recipe suggests flavor notes from malt vinegar and the complementary role of Tabasco and honey in yellow mustard. The whole grain version can be customized by liquid choice to influence flavor profiles.
Ingredients
For the yellow mustard:
- 3 tablespoons mustard powder 1 ounce, dry
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 3 egg
- 4 ounces malt vinegar (see note 1)
- dash Tabasco sauce (see note 2)
- 2 tablespoons honey (see note 3)
For the whole grain mustard:
- 1/4 cup mustard seeds brown variety
- 1/4 cup yellow mustard seeds
- 1/4 cup water or beer, wine, hard cider, or fruit juice (see note 4, cold
- 1/2 cup white vinegar or vinegar of choice
- 3/4 teaspoon salt
Instructions
To make the yellow mustard:
- In a medium bowl, whisk together mustard, sugar, and salt. Add eggs and whisk until smooth. Whisk in vinegar, Tabasco, and honey and beat until combined. Cover and refrigerate for 1 to 2 hours.
- Make a double broiler by setting a glass or metal bowl over a pot of gently simmering water (do not let the water touch the bowl). In the double boiler over medium-high heat, beat mixture until thick and creamy. Cover and return to the refrigerator until cold. Transfer to an airtight container, and store for up to 2 weeks.
To make the whole grain mustard:
- In a medium container with an airtight cover, add the brown mustard seeds, yellow mustard seeds, cold water, and vinegar. Stir to combine, cover, and refrigerate at least 8 hours or overnight.
- In a food processor or blender, pulse mustard seed mixture and salt until coarsely ground or desired consistency, about 1 minute.
- Transfer to a glass airtight container and allow to sit at room temperature until desired spiciness is reached, 1 to 2 days. Store in the refrigerator up to 2 weeks.
Notes
- Malt vinegar brings bright, malted flavor with hints of lemon and caramel to yellow mustard.
- A dash of Tabasco balances the honey's sweetness without overpowering heat.
- Use beer, wine, cider, or fruit juice to soak seeds in whole grain mustard, or water as a neutral option.
- Store homemade mustard refrigerated up to 2 weeks or freeze for up to 1 year in small portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (2 tbsp each)
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 31kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 85mg | 4% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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