It turns out that making mustard is very, very easy.
Who knew, right?
The basic components of mustard are mustard seeds and vinegar. There are endless variations of mustard you can make by building off of these two ingredients. Mine, for example, contains honey and beer. Other ingredients you can use include wine, sugar, herbs, garlic, and maple syrup. Here is a basic recipe:
3 TB yellow mustard seeds
3 TB brown mustard seeds
vinegar to cover seeds, such as cider vinegar
your favorite beer
2-3 tsp salt
1 TB honey
Whatever you add, all mustard starts the same. You must soak the mustard seeds in vinegar overnight. I use a half and half combination of yellow and brown mustard seeds. Then I cover the seeds with vinegar plus about 1/2-1″.
The next morning, blend the seeds and vinegar until they become a paste.
At this point you should add more liquid. I used beer. Add a little at a time until the mustard has a more liquid consistency. This is completely up to you and is very difficult to get “wrong”-so don’t worry about it too much. This is also when you should add salt and a sweetener if you would like. I used honey.
Pour the completed mustard into a jar.
Loosely tighten the cap and allow the mustard to sit on the counter for 1-2 days. This will allow the flavors to blend and mellow. After that tighten the lid and store in the fridge.
Eat. Nom nom.
You will never buy mustard again.