Cooking Technique: Homemade Mustard

Tue, Jun 15, 2010

Cooking, Techniques

A while back there was a lesson on how to make your own ketchup. Since condiments are something that can be used year round for many different things, mustard was obvious for our next how-to technique!

First off you need to decide if you are going to make your mustard from whole seeds or already ground seeds. If you are doing it from whole seeds you’ll need something to grind them down into a powder such as a pestle and mortar, a spice grinder, or food processor.  Anything that can simulate these tools will work as well.

If choosing to grind your own mustard seeds, let them soak in water for about 2 hours before you turn them into the powder. You don’t want to boil them though, this can take away flavor.

Now you need to choose what liquid you will be using. Vinegar, beer, wine, grape juice or even water to mix the powdery mustard with. Water is best if you want to use the mustard right away and will give it a hot spicy flavor.

Remember you can change up your mustard by adding different spices to the mix! Honey or brown sugar for a sweeter mustard and things such as horseradish, gloves or raw ginger to give it more heat.

Mix it all together well. Add a little bit of the liquid at a time to get the correct consistency and make sure to give it a taste so that you don’t over spice anything. You can always add more spice, but it’s very hard to take it away. After it’s mixed, let sit for about 10 minutes for mustard mixed with water and anywhere from 2 hours to a day before trying the others so they have plenty of time for the flavors to meld. Some do suggest letting mustard sit for a few weeks before serving, in order to have the best flavor. If you do this make sure to use sterilized containers.

Enjoy on hot dogs, hamburgers or in a sauce for some of your favorite foods this summer!

Here is a video that shows one way to make mustard from scratch!

Photo by WordRidden
Video by Howcast

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This post was written by:

Rochelle - who has written 324 posts on Made in Kitchen Blog.

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One Response to “Cooking Technique: Homemade Mustard”

  1. Variable Speed Grinder Says:

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