There is great variety in mustard flavours, and everyone has a favorite. Once you have found the flavour that you enjoy, you will never be satisfied with store-bought mustard again.
Mustard making is so easy that it is best to mix it up in small quantities, because although mustard keeps indefinitely, the flavour changes quite rapidly.
To prepare a hot mustard, use a cold liquid at the ratio of 2 to 3 Tablespoons of liquid to ¼ cup of dry mustard powder. Water makes the hottest mustard of all.
For an English-style mustard, use vinegar as the liquid. For a spicier taste, substitute white wine.
For the French Dijon flavour, use champagne.
To make a Chinese mustard, use beer.
To tone down the spiciness of a mustard, thin it with a little milk, mayonnaise or olive oil. You can vary the mustard flavour by adding sugar, pressed garlic, fresh tarragon, or other spices to a powdered mustard before adding the liquid. When the mustard is well blended, pour it into a container and top it with a lemon slice to keep it fresh longer. Replace the lemon slice weekly. Seal the container with a tight-fitting lid, and store it in the fridge.
English mustard—Dry English mustard is a combination of ground black and white mustard seeds and a little wheat flour colored with turmeric. This is often served with roast and cold meat.
- Grind the seeds in a spice mill and combine the wheat flour and turmeric.
- Mix it to a paste with cold water or vinegar 5 minutes before it is needed.
Pale Dijon mustard– is made predominately of the ground black mustard seed with the dark husk removed, white wine and spices of your personal palate choice. It is used in and for sauces and dressings while not discoloring them.
Herb Mustards—To make a delightful herb mustard, grind together in a mortar and pestle:
2 T black mustard seeds
2 T white mustard seeds
¼ tsp herb pepper (provided in the pepper recipes of betweenclosefriends.com)
¼ tsp salt
¼ tsp dried orange
and ¼ tsp lemon peel thoroughly together
Then mix this to a thick consistency with 1 tsp honey and herb vinegar of your choice, or with a little bit of crabapple juice for the tartness.
Add a pinch of turmeric.
In order to keep your homemade mustard fresh, store your herb mustard in corked jars between uses.
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