Homemade mustard

I haven't bought mustard from the store for a while because I rarely find any that isn't either too sweet or too bland. I started making it at home after a few attempts on the shelves, reading labels and putting jars back. Once I discovered how simple it is to prepare, I never went back to the commercial kind. The flavor is intense, and controlling the ingredients matters, especially if you want a mustard without additives.

Quick Info

Total Time: 48 hours (including soaking)
Active Preparation Time: 20 minutes
Cooking/Baking Time: not applicable
Servings: approximately 700 ml
Difficulty: easy
Recipe Type: homemade mustard

Ingredients

125 g mustard seeds
125 ml dry white wine
100 ml apple cider vinegar
55 ml still water
2 teaspoons sea salt
2 teaspoons honey (I used wildflower)
2 pinches ground cinnamon
2 pinches ground nutmeg
5 whole cloves
1/2 teaspoon turmeric (added at the end)

Preparation Method

1. Place the mustard seeds in a coffee grinder and grind them as finely as possible. Sift the powder through a fine sieve. I used a tea strainer, but any fine mesh sieve will work.
2. Put the mustard powder in an 800 ml jar. Add the white wine, apple cider vinegar, still water, sea salt, honey, cinnamon, nutmeg, and cloves. Do not add the turmeric yet.
3. Mix briefly, put on the lid, and let it hydrate for 48 hours at room temperature. Stir occasionally to combine the liquid with the powder.
4. After 48 hours, the mustard powder should have absorbed all the liquid and have the texture of a thick paste. Remove the cloves.
5. Add the turmeric and mix well. Taste and add more honey if you prefer a sweeter mustard.
6. Transfer the mustard to small jars, seal them tightly, and refrigerate. The mustard can be consumed immediately, but the flavors develop further after a few days.

Why I Make This Recipe Often

I make this mustard at home mainly for the intense flavor and because I know exactly what it contains. It's not complicated, and the ingredients are simple. It keeps well in the fridge, and I can adapt the recipe according to my preferences.

Tips and Variations

Tips

If you add hot wine and vinegar, the mustard will be milder, not as spicy. If you want a stronger flavor, use cold liquids.
You can adjust the amount of honey at the end if you want a sweeter mustard.
Let the mustard mature in the fridge for a few days if you want the flavors to blend better.

Substitutions

You can use wine vinegar instead of apple cider vinegar if you don't have it on hand.
If you don't have cinnamon or nutmeg, you can omit them, but the flavor will be simpler.

Variations

If you want a more aromatic mustard, you can add a little garlic powder or whole peppercorns, but the basic recipe is intense enough on its own.
For a mustard with even more texture, don't sift all the powder; leave some larger particles of mustard seeds.

Serving Ideas

It goes well with sandwiches, roast meats, or any recipe where you would use regular mustard. If you want to use it in sauces, dilute it with a little water or yogurt.

Frequently Asked Questions

1. How spicy is this homemade mustard?

It's spicier than many store-bought options, especially if you use cold liquids for soaking. You can adjust the spiciness by changing the temperature of the liquids and adding more honey.

2. Can it be made without honey?

Yes, you can omit the honey if you don't want a sweet taste. You can adjust it at the end after tasting.

3. What if I don't have a coffee grinder?

You can use a mortar and pestle, but you'll get a coarser texture. A grinder is faster and more efficient for a fine powder.

4. How long does the mustard last in the fridge?

In my experience, it lasts more than a few days. The acidic liquids in the mixture help with preservation, but I've never kept it longer than a week because it gets consumed quickly.

5. Can I make mustard with other types of wine?

Yes, but a dry white wine keeps the flavor balanced. If you use sweet wine, adjust the amount of honey.

Nutritional Values

Estimation for 100 g of mustard: approximately 130 kcal, 7 g protein, 5 g fat, 12 g carbohydrates (including sugars from honey). The exact content depends on how much honey you add at the end. Mustard seeds are rich in protein and contain healthy fats, and the calories increase if you add more honey.

Storage and Reheating

Homemade mustard keeps well in the fridge, in sealed jars. Realistically, it lasts a few weeks, but it's best to use it within the first week for maximum flavor. There is no need to reheat it. If you notice any changes in smell or appearance, do not consume it.

1. Grind the mustard seeds in a coffee grinder. Sift the resulting powder through a fine sieve (I used a tea strainer). 2. In an 800 ml jar, combine all the ingredients (except for the turmeric), mix slightly, put on the lid, and let it hydrate for 48 hours. Stir occasionally. 3. After 48 hours, during which the mustard powder has absorbed all the liquid, add the turmeric for color and mix well. Remove the cloves from the mustard and optionally add honey if you prefer it sweeter. It is now ready to consume. 4. Place the mustard in jars, put on the lid, and store it in the refrigerator. From what I understand, it lasts a long time due to the wine and vinegar in the composition, but mine only lasted 2 days in the refrigerator, tightly sealed. I still don't know exactly how long it lasts without fermenting. It is very aromatic and spicy, very intense, which is quite different from store-bought mustard. Enjoy your meal! 1. If you wish, you can add other flavors to the mustard, but I would recommend keeping it simple: the mustard is very spicy and has a quite intense flavor. 2. If the wine and vinegar in the recipe are added hot, then the mustard will lose some of its spiciness, and you will get a sweeter mustard. The cooler the liquids are, the spicier and more intense the flavor will be.

 Ingredients: Ingredients: 125 g mustard seeds 125 ml dry white wine 100 ml apple cider vinegar 55 ml still water 2 teaspoons sea salt 2 teaspoons honey (I used multifloral) 2 pinches ground cinnamon 2 pinches ground nutmeg 5 cloves 1/2 teaspoon turmeric, at the end

 Tags:  homemade mustard