How To Make Your Own Mustard
Like last week’s article, this article is also a combination of standard articles and a recipe! Today I will inform you of how you can create your very own homemade mustard! No longer will you have to purchase it from the store! Most people know what mustard is, for those of you who do not know, it’s one of the best condiments you can have! We put it on so many foods. Foods such as hotdogs, sandwiches, hamburgers, cheeseburgers, salads. Some of us use it when cooking meat such as ribs! Once you’ve read this article, you’ll know how to make your own!
Some Notes On Making Mustard:
- This recipe has a longer cooking time, as it’s meant for preparing milder mustard. For mustard with more kick to it, use cold liquids. For milder yellow mustard, use warmer liquids.
- Seeds with a lighter color will give you a mild flavor while darker color seeds will give you more kick and a more bitter flavor.
- If you want a thicker texture, you will need to leave the seeds slightly coarser, If you want smooth mustard, blend the seeds into as fine of a powder you can accomplish.
- Vinegar is used to preserve the mustards “kick” – Without that acidity, the mustard would mellow, bland, and will lose it’s tang very quickly.
- Adding salt helps preserve the mustard along with the vinegar.
- To turn this recipe into homemade honey mustard, all you need to do is add more honey. The more honey, the more honey flavor will be present!
Here Are The Ingredients You’ll Need!
3/4ths of a cup of Yellow Mustard Seeds
1 and 1/2 cups of Water
1/4th of a cup of Apple Cider Vinegar
1/2 of a teaspoon of Salt
1/4th of a teaspoon of Turmeric Powder
1/4th of a teaspoon of Red Paprika
1/8th of a teaspoon of Garlic Powder
1/8th of a teaspoon of Onion Powder
1/9th of a teaspoon of Cinnamon
1 tablespoon of Honey
Step by Step Instructions
Step One: Sterilize Your Tools
Begin by sterilizing all of your tools in boiling water. Don’t use using aluminum/ copper pots or utensils during this mustard DIY, as it can change the taste of your mustard entirely.
Step Two: Grind Your Mustard Seeds
For this step, you want to grind the mustard seeds into a powder or small chunks, whichever you’re in the mood for! Keep in mind that the finer the powder, the smooth your mustard will be! If you like your mustard chunky, do not blend or grind the seeds into a fine powder and crush it into chunks or leave the seeds whole.
Step Three: Mix
Mix your freshly ground mustard powder with the rest of your spices. Please note that you do not have to make this recipe using the exact ingredients I listed if you know better ones that you like more, feel free to add those instead! This is more of a guideline recipe than anything.
Step Four: Pour Into A Saucepan
In a saucepan of your choosing, add only your water and your spice mix. We are saving the vinegar for later.
Step Five: Cook
You now want to cook that over low heat for 45 minutes, until it starts to boil. Stir it every once and a while.
Step Six: Add Your Vinegar
Once it has begun boiling, you want to add the vinegar we set aside and let it boil for another 5-10 minutes. Stir occasionally so the mixture won’t stick to the pan.
Step Seven: Pour and Cool
After you’ve completed that step you are basically done, now you just need to pour the mustard into a glass jar and let it cool down entirely before putting it in your fridge.
Step Eight: Storage
Store in an airtight jar and let it sit for at least 24 hours in the fridge. Mustard is incredibly bitter and strong when it has just been made and really requires about 24 hours to “mellow out” flavorwise. You can let it sit for however long you want but keep in mind that it’ll only be good for about 3 or so months after making it!