(via Whole Grain Mustard)
Whole Grain Mustard
1/2 cup apple cider vinegar
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/4 cup beer
1 tablespoon brown sugar or honey
1/2 teaspoon salt
Food processor - I like the mini version for this.
Recipe from the DIY America’s Test Kitchen cookbook.
1 12-oz. bottle Guinness Extra Stout
1 1⁄2 cups brown mustard seeds (10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice
1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.
2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.
3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)
MAKES 3 1⁄2 CUPS
(via homemade whole grain mustard - In Jennie’s Kitchen)
Scant 1/3 cup (82 grams) yellow mustard seeds
1/4 cup (22 grams) mustard powder (I used Coleman’s)
Scant 1/2 cup (115 ml) cold filtered water
2 tablespoons white vinegar
1 tablespoon sherry vinegar
2 tablespoons honey
3/4 teaspoons (4 grams) fine sea salt
Add the mustard seeds to a food processor and pulse until about 2/3 of the seeds are crushed.
In a small bowl, stir the mustard powder and water together with a fork. Pour in the vinegars, honey and salt, mixing well to combine. Stir in the mustard seeds. The mixture will look more like a slurry, but I trust Heidi when she says it will thicken in a few days.
Transfer to a jar, seal tightly and store in the fridge. Let the mustard “cure” for two weeks, then give it a taste and adjust the flavor with more honey, vinegar and/or salt, to your liking.