June 24, 2011

homemade mustard



Mayonnaise, ketchup, and mustard. For hamburgers, it's the condiment trinity. You may be well-acquainted with this trio already. But what you might not know is how much better these three are in their homemade version, and how easy they are to make. What's more, once you get the hang of the basic recipes, you can customize their flavors to your liking. If you've been following recent posts, then you already know how to make your own mayonnaise and ketchup. This week, we complete the condiments part of the healthy homemade hamburger meal with a simple recipe for mustard.


Clockwise, above: yellow mustard seed, turmeric, brown mustard seed

The inspiration for this recipe came from a "spicy beer mustard" by executive chef Jeremy Nolen of Brauhaus Schmitz, featured in Food&Wine magazine. The original recipe is a spicy-sweet mustard, but for my own version, I wanted something a little less sweet, so I left out the honey and brown sugar. Chef Nolen also uses a doppelbock (double malt) beer as flavoring, but I was curious about using a favorite dark ale instead. I also added more turmeric and left out the allspice. The final version is a pungent mustard that mellows as it ages and brings a zesty compliment to the condiment trio. After you try this recipe, get creative and try substituting your own favorite brew and spices. Chances are, if you like the taste of the beer and spices you're using, you'll like the mustard.



Homemade Mustard

(recipe adapted from Food&Wine magazine)

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
3/4 cup malt vinegar
3/4 cup dark ale
1 teaspoon salt
1-1/2 teaspoon turmeric
1/2 cup ground dry yellow mustard powder


Combine the yellow and brown mustard seeds with the malt vinegar and dark ale in a 1-pint wide-mouth glass mason jar or glass container you can seal. Refrigerate overnight. The next day, stir in salt, turmeric and dry mustard powder. Purée in a high-powered blender until mixture reaches the thickness you desire. The mustard should have a grainy appearance and texture. Return to mason jar or glass container. Refrigerate overnight to meld flavors. Mustard will be very pungent at first but will mellow and thicken as it sits.

Note: If mustard is too thick for your taste, add in equal parts of the dark ale and the malt vinegar, starting with an amount of 1 teaspoon each, and stir in by hand until incorporated. Continue to add equal parts dark ale and malt vinegar in 1 teaspoon amount each, stirring after each addition, until desired consistency is reached. Let sit overnight to meld flavors.


Makes about 1-1/2 cups

2 comments:

  1. Wow, I've never made my own mustard before, but I have a mustard obsession so now seems like a good time to start. Thanks for inspiring me!

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    Replies
    1. Hi Nicole,

      You're welcome! Who knew mustard was so easy to make? I didn't either until I made my own. I may take a shot at making dijon in the future, too. The animal pictures on your blog are great-really creative and fun to look at. Thanks for stopping by and best wishes on your mustard making!

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