Homemade Mustard, Part 1
Preserving and canning is a craft that I admire and am trying to hone. A good friend of mine spends a great part of her summer making jams and canning both fruits and vegetables—her pantry is stocked with jars of goodness through the winter months. It is one of my happy places. (She’s also quite generous about sharing her bounty).
In an effort to live (and eat!) a little better and take a more active role in the food I eat, I am on a mission to preserve more—or at least make more food from scratch. First up: homemade mustard.
Mustard is incredibly simple to make. Mix a few good ingredients (many of which can be local!), let them sit on the counter for two days, then whiz them up in a food processor and you’re done. Mustard has a long shelf life and is actually quite good for you. Bonus!
Today I started the process for two different mustards. One is a spicy Guinness brown mustard, the other is a yellow honey mustard (made with local honey I purchased at last year’s SCC Garden Expo). I found bulk mustard seeds at Huckleberry’s and actually had everything else in my pantry.
For the recipes I used, read the extend post.
I’ll let you know how they turn out. I see many delicious sandwiches in my future!
Spicy Guinness Mustard
(adapted from the recipe posted at Kiss My Spatula)
4 ounces Guinness Extra Stout
3 ounces brown mustard seeds
1/3 cup red wine vinegar
1 tsp kosher salt
1/3 tsp freshly ground black pepper
1/16 tsp ground cinnamon
1/16 tsp ground nutmeg
1/16 tsp ground allspice
Mix all ingredients in a non-reactive bowl and let them sit at room temperature, covered, for two days. Then process in a food processor until the mixture is thickened and the seeds are coarsely chopped. Put in a jar and store in the refrigerator for up to six months (and probably longer, actually).
Yellow Honey Mustard
(adapted from the recipe posted at Hunger Angler)
6 tablespoons mustard seeds
1/2 cup mustard powder
3 tablespoons vinegar (cider, white wine or sherry)
1/2 cup white wine
2 teaspoons salt
1 ½ tablespoons honey
Mix all ingredients in a non-reactive bowl and let them sit at room temperature, covered, for two days. Then process in a food processor until the mixture is thickened and the seeds are coarsely chopped. Put in a jar and store in the refrigerator for up to six months.
