Have Yous Eaten Yet?

Homemade Grainy Mustard

Hanna Hanks, 127

Mustard Seeds1 cup mustard seeds (I used yellow, but you can use brown or even a combination of the two)
3/4 cup apple cider vinegar
1/4 cup water

I halved this recipe since I only had 1/2 cup of mustard seeds, and it came out just fine. If you follow this route, just use a 1/2 cup measure and fill it 3/4 full with apple cider vinegar and fill up to the top with water then add to the jar with mustard seeds.

Place all ingredients in a covered jar or bottle (I made mine in a clean recycled water bottle, I have so many) and allow to sit for a couple of days so that the seeds soften. Don’t worry too much about how long it’s in there- I left mine in for a full week and it turned out great (albeit pungent)! If your schedule gets crazy busy, don’t sweat it if it sits there on the counter for awhile.

Over the course of a couple of days (or a week), the seeds will absorb almost all of that liquid. If the liquid gets completely absorbed and your seeds look a little dry, add a bit more water. The absorption rate varies depending on your seeds. If you feel like you’re adding a lot of extra water, you could add a splash of vinegar, too, to maintain the balance.

After a couple of days (or a week), pour the contents of the jar into your blender and process until the mustard is the desired consistency: less if you like it grainy, more if you prefer it creamy. If you don’t have a blender, MustardI’m sure the strong willed (or those who live in Isaan) could also use a mortar and pestle and bok bok that mustard into a nice consistency. Add your desired seasonings and put the finished mustard right back into the jar the seeds were in. So there’s not even a jar to wash!

I kept mine simple and just added a bit of dried thyme and a sprinkle of salt for seasoning, but you can go crazy with different spices. If you like traditional yellow mustard, add 1/2-1 teaspoon of turmeric. A dash of rosemary or cayenne is good too. Sometimes I find half a spoonful or so of honey is needed to balance out a bit of the acidity from the vinegar. And if you’re making honey mustard, then just go right ahead and add honey to your heart’s content. Or try using white wine or your favorite stout in place of the water. 

*This recipe was adapted slightly from the mustard recipe found here: http://www.attainable-sustainable.net/homemade-grainy-mustard-yes-really/

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