"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Condiments
Reply
 
Thread Tools Display Modes
 
Old 03-23-2015, 05:02 PM   #1
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,080
Anyone make their own mustard??

Hey everyone,

I got a new batch of Sauerkraut going and thought it would be great to make my own mustard as well. Sure I could scope out the internet to find a recipe, but curious if anyone has attempted it themselves and can share.

Ideally Id like to start with mustard seeds , as I have an over abundance of them.

Any suggestions welcome,

larry

__________________

__________________
larry_stewart is offline   Reply With Quote
Old 03-23-2015, 06:00 PM   #2
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,283
I have made mustard but you need some lead time. it really needs to sit for a few days to mellow. The freshly made stuff is an outrageously hot and acrid mess, imo.

Intersting reading here: How to Make Mustard and here: Whole-Grain Dijon Mustard Recipe - CHOW.com
__________________

__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 03-23-2015, 06:06 PM   #3
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,337
I've used mustard powder, brown sugar (or maple syrup or honey), pickling salt, and oil. If I remember, you heat the mustard seeds in oil until they pop and add them after the mustard has had a chance to blend overnight. Honey mustard is what I usually have to make because my dad can't find his favourite brand anymore. I have made a maple mustard with brown mustard seeds in it. Easy-peasy to make and you control the ingredients!
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 03-23-2015, 06:25 PM   #4
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,419
I make almost all of my own condiments from scratch, including mustard. I'm actually heading out right now, or I would post more, but here is a good book with a lot of recipes in it that I would recommend....

http://www.amazon.com/Homemade-Condi...QNZT5JCPD5FPQW
__________________
Steve Kroll is offline   Reply With Quote
Old 03-24-2015, 12:13 AM   #5
Senior Cook
 
Bookbrat's Avatar
 
Join Date: Jan 2014
Location: Idaho
Posts: 210
I don't have proportions, but every time I throw this sweet/hot mustard together it's good. We have horseradish plants, so it's one of my stock Christmas gifts....

Soak mustard seeds (yellow and some brown if I have them) in white wine vinegar for awhile (several hours to a couple of days). Blend the heck out of them, with horseradish and honey to taste. Maybe a titch of salt.
__________________
Bookbrat is offline   Reply With Quote
Old 03-24-2015, 07:15 AM   #6
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
I buy Coleman mustard powder and use their recipe. It's really hot.


Sent from my iPad using Discuss Cooking
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 03-24-2015, 08:49 AM   #7
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,074
Just a trivia note of interest.

Canada provides more than 90% of the mustard seed for the world.

Just one of those useless facts in the back of my mind. This is the first time I have been able to use it.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-24-2015, 09:58 AM   #8
Senior Cook
 
puffin3's Avatar
 
Join Date: Dec 2012
Location: Duncan
Posts: 482
I've made mustard for years. I've made many different recipes.
 This one has given the tastiest consistent result: It tastes like pricey Moutarde de Meaux Pommery.
Soak 1/3 cup brown mustard seeds in 1 cup water overnight. Must be brown seeds.THEN the next day add 2 tablespoons white wine vinegar (I've used basic white table vinegar with little difference in flavor), 2 tablespoons local (real) honey not the faux honey you get at Costco, and 1 1/2 teaspoons Kosher salt (don't use iodised salt) and blend in a coffee bean grinder until the mixture looks creamy but a bit 'grainy', (a food processor does not yield the same result. Store in the refrigerator; the mustard will be very hot at first but will mellow with time.
Of special note! The colder the water is the hotter the finished mustard will be. For a tasty mellow mustard use warm to hot tap water. This is b/c the chemical reaction that takes place the instant the water touches the mustard seed 'sets' the reaction somehow. I've tried using cold water and hot water and the difference in the 'heat' of the finished mustard is very obvious. I don't care for hot mustard so I use hot water.
Ideally the mustard ought to be allowed to condition in the fridge for at least a month before using. I always have a new mustard tucked away in the back of the fridge for use when the current one is used up.
As in so many foods the homemade results are night and day better than any store bought brand.
I always triple the recipe b/c my adult kids were always tapping me for more mustard.
Now I make extra jars to give them.
This mustard also makes a nice gift for a friend and or family member.
__________________
puffin3 is offline   Reply With Quote
Old 03-24-2015, 12:43 PM   #9
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Interesting topic. Learning a lot here. I thought you just followed the instructions on the tin of Keen's Mustard:

For the table
"Mix gradually with cold water to the consistency of very thick cream, stirring well and breaking up all lumps.
After mixing, the mustard should stand 10 minutes to develop full flavour."

I'm not a big fan of mustard as a condiment. I use it mostly as an ingredient and usually from seed, but sometimes from powder. (Okay, I use a bit of prepared Dijon both as ingredient and condiment.)
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-24-2015, 01:38 PM   #10
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,074
Quote:
Originally Posted by taxlady View Post
Interesting topic. Learning a lot here. I thought you just followed the instructions on the tin of Keen's Mustard:

For the table
"Mix gradually with cold water to the consistency of very thick cream, stirring well and breaking up all lumps.
After mixing, the mustard should stand 10 minutes to develop full flavour."

I'm not a big fan of mustard as a condiment. I use it mostly as an ingredient and usually from seed, but sometimes from powder. (Okay, I use a bit of prepared Dijon both as ingredient and condiment.)
I don't ever use mustard as a condiment. Mayo and or butter for me. I do add some dry mustard to my mac and cheese. And that is it for me. I keep a small bottle of Gulden's on hand for anyone who wants to use it as a condiment.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
mustard

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:42 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.