Homemade Mustard, Part 2

The mustard is done! With very little effort, I have two jars of fresh, homemade mustard in my fridge. (Yes, I am a bit proud). There is a chance I won’t ever buy mustard again. I’m already imagining new flavors now that I have some basic knowledge.

Maggie’s Notes on Mustard Making :

The flavor comes primarily from the liquid added, so choose something you enjoy drinking (i.e. use a wine or beer you would drink with dinner). You can also make the mustard with water if you prefer not to use alcohol.

Use good vinegar. My go-to for advice about the best tasting products is America’s Test Kitchen. They test products rigorously and almost always consider budget, often listing the best of the budget-friendly products in addition to an overall winner. (I’ll admit it: I read their cookbooks for fun—there’s a chance I love food). The Guinness mustard called for a hearty amount of red wine vinegar; America’s Test Kitchen named Pompeian (one of the least expensive brands) as the most flavorful, and it is indeed great. You can taste the vinegar in the mustard.

Using mustard powder in addition to mustard seeds makes for spicier mustard: be ware! Though the mustard should mellow after a couple of weeks in the refrigerator, the yellow mustard I made has a definite kick.

And finally, when tasting the mustard you’re making, taste a small spoonful….maybe on bread. Too much at once will clear your sinuses, though.

Of the two I made, I must say the Brown Guinness is my favorite: lots of flavor with a little kick. And? Perfect for St. Patrick’s day!