Ingredients:
- Mustard seeds (required) – yellow, brown, and/or black
- Vinegar (required) – any kind but apple cider is my favorite
- Alcohol (optional) – beer, wine, bourbon, and champagne used thus far
- Fat (optional) – olive oil, avocado oil, bacon grease, and pork lard used thus far
- Sweetener (optional) – maple syrup, honey, agave, mollasses, brown sugar, and white sugar used thus far
- Herbs (optional) – chives, oregano, basil, sage, thyme, rosemary, and marjoram used thus far
- Vegetables/fruits (optional) – hot peppers, garlic, onion, and horseradish used thus far
General steps:
- Add some mustard seeds to an open container. I would do maybe 3-5 tbsp for an 8 oz jar of mustard. More seeds will make it stronger. It’s best to use a higher ratio of yellow at first. Brown have a stronger flavor than yellow, and black a stronger flavor than brown.
- On top of your seeds, pour vinegar and alcohol just enough to cover the seeds. I would do 3 parts vinegar to 1 part alcohol.
- Let the mixture sit for a couple days until bulk of the liquid is absorbed. The seeds will look enlarged when it is done.
- Transfer mixture to a food processor, and blend extensively. You want the seeds to break down and crack. They won’t all crack, but as long as you break enough of them to release the flavors inside, your mustard will be great.
- Now, go ahead and add any additional, fats, sweeteners, herbs, veggies and fruits. Taste after each ingredient is added and tweak as you go.
- When done, the consistency should be thick but spreadable. If it’s too watery, you may need to add additional ingredients (the ones with less natural liquid) to get the right texture. Now, transfer to mason jars.
- You can now enjoy! However, it’s best if you let it sit for a couple weeks to let the flavors meld together.
Here are some canned recipes I created:
Here are some pictures of the process of a recently made maple beer mustard:
amandascuisine 