The Condiment Series: A Nod To Mustard

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After finally finding a recipe that was worthwhile, I decided to make this wonderful condiment that we all use for so many different dishes. This is what you do: Grow the mustard, harvest the seed, make the condiment. Simple. Pioneer Woman has a fantastic recipe for both brown and yellow that she so kindly offered up. I doubled both recipes in order to make a variation of each. I also substituted white vinegar for white wine vinegar in the yellow version, and used brown mustard seed for the brown version. The variations are included in the recipe notes below.

If you can, grow mustard and just watch how much seed it produces... it's a lot! Let the plants mature to make pods and as the pods begin to dry, pick them and harvest the seed. Easy. Now add 1 cup yellow mustard seed to a stainless steel bowl.

Add the remaining ingredients: 1 cup white wine, 2/3 cup white vinegar and 2 tablespoons granulated sugar.

For brown mustard, add 1 cup brown mustard seed to a stainless steel bowl.

Add the remaining ingredients: 1 cup dark beer, 2/3 cup water, 6 tablespoons apple cider vinegar and 2 tablespoons maple syrup.

The beer makes the mixture bubble up but it will stop after while.

Let these sit for 2-3 days.

As I added the yellow seed to the blender I could tell immediately that I'd need water. My seed instantly soaked up the liquid and so adding water was needed to thin it out. Remember, the thickness is to your liking so add just a tablespoon at a time until you've reached the perfect consistency.

This is a wonderful recipe. The mustard stays good refrigerated for 6 months but it won't get that far for sure. I plan to make a bunch of homemade sausages soon and this recipe will be the perfect compliment.

To make a traditional yellow mustard take half the mixture and add 1 tablespoon maple syrup, 1 teaspoon ground turmeric and 1/2 teaspoon salt. Optional: Spice it up with a pinch of cayenne.

Making brown mustard is fascinating. It starts out... well... brown.

But it becomes this beautiful multi-colored, super spicy delight of a condiment that will become a staple in your household. Variation: Divide the mixture in half and add up to 1/8 cup raw honey and a pinch of salt for a light honey-flavored mustard.

Simply delicious. 🙂

Tip: If you find a recipe that calls for mustard powder then simply use a coffee grinder and voila!

Homemade Mustard
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This is a wonderful and easy recipe for homemade mustard, yellow or brown, and a variation for each.
Ingredients
  • Yellow Mustard
  • 1 cup yellow mustard seed
  • 1 cup white wine
  • 2/3 cup white vinegar
  • 2 tablespoons sugar
  • Brown Mustard
  • 1 cup brown mustard seed
  • 1 cup dark beer
  • 2/3 cup water
  • 6 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
Servings:
Units:
Ingredients
  • Yellow Mustard
  • 1 cup yellow mustard seed
  • 1 cup white wine
  • 2/3 cup white vinegar
  • 2 tablespoons sugar
  • Brown Mustard
  • 1 cup brown mustard seed
  • 1 cup dark beer
  • 2/3 cup water
  • 6 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
Servings:
Units:
Instructions
  1. Choose a recipe. Add ingredients to a stainless steel bowl and mix well. Let the mixture stand for 2-3 days. Blend well in a blender. If needed, add a tablespoon of water at a time until you've reached the desired consistency. Keep refrigerated for up to 6 months.
Recipe Notes

To make a traditional yellow mustard take half the yellow mustard mixture and add 1 tablespoon maple syrup, 1 teaspoon ground turmeric and 1/2 teaspoon salt. Optional: Spice it up with a pinch of cayenne.

To make a honey version of the brown mustard, take half the brown mustard mixture and add up to 1/8 cup raw honey and a pinch of salt.

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The blog is moving to a new location. Please visit https://oldhomesteadhideaway.com/blog. Thanks!