I think it is Col. Mustard in the Library with a Candlestick…. I couldn’t resist.
Earlier in June I read a post over at the Ethel Gloves blog about making your own stone ground mustard. Well! Mustard has been on my list of “things to make” for quite a while. You can pop over to the post over there for the recipe.
This is a simple photo-document of my process.
Starting with a combination of Yellow and Brown mustard seed- some ground, some whole seeds.
Combo – yellow & brown mustard seed
Adding in stout beer and honey. Stir to combine and then let sit for 30-minutes,
After 30 minutes – before adding vinegar
Time to add the vinegar.
Just added the vinegar
I love all the texture in there. Time to put in a jar and let it set for two weeks. I think I can wait that long. I must wait that long. I need to let the flavors combine and develop.
Head over to the Ethel Gloves Blog and check out the recipe. It is very versatile. You can use wine instead of stout beer. You can use different types of vinegar. You can add seasonings…turmeric, garlic, just go with what you like. I went with the basics this first time and will go from there.
Here are a few places you can buy your mustard seeds in bulk. It is amazingly inexpensive.
Any mustard makers out there?
Sincerely, Emily
Thanks Emily, I didn’t realize it was so easy! We use so much mustard in our kitchen, it would be great to make our own 🙂
Hi Banbamama – Not only is it easy, it is so much more inexpensive than buying it pre-made and you can experiment with flavors that you like. Give it a try.
I’ve made mustard a few times before, and been a bit disapointed in the final result. I think that the yellow mustard seeds that I’ve obtained are really very bitter (different than the “pain” you normally feel from mustard). I think it must have been just a yucky source, and will very much like to try again with a different source of seed.
I have never made mustard but I think I will have to give it a try now 🙂
Pingback: M is for… | Sincerely, Emily
Pingback: M is for… « Zeb Bakes
Pingback: I think I have a problem | Sincerely, Emily
Pingback: Homemade Ranch Dressing | Sincerely, Emily
Pingback: SSFC: Sausage, sauerkraut and grilled zucchini | Sincerely, Emily
That link doesn’t work Emily, it takes you to one of your posts about caster oil beans…not a good thing to make mustard out of! 😉
Thanks Fran. It looked like the link on the first paragraph worked (on the work “post”), but the link at the bottom was way out there… no idea. I just fixed it. Thanks for letting me know!!
Are you going to make some mustard???
I couldn’t find the recipe on the first link…just pictures of gloves…I am going to make some mustard if I can find the right link 🙂 Steve is very happy as he loves stout and figures I am not going to need a whole bottle to make mustard (if I do, he will just drink the mustard! 😉 )
Here’s the link in case (again) my link in the blog doesn’t get you there
http://www.ethelgloves.com/magazine/homemade-whole-grain-mustard
Steve is going to be thrilled – one recipe doesn’t use a whole bottle of stout! – unless you double it. Here’s another link too.
http://notdabblinginnormal.wordpress.com/2011/06/08/making-your-own-whole-grain-mustard/