For whatever reason, I’ve been on kick to make homemade mustard. I really like the “spicy brown” mustard you can buy in the store, so when I saw this recipe on Serious Eats, I just knew I had to make some.
Like most homemade mustard, after you’ve made it, you need to let it sit for awhile on your pantry shelf for the flavors to mellow and blend. Sometimes this is only a few days, other times it’s a month or more.
1 cup white wine vinegar
3/4 cup brown mustard seeds
2 teaspoons Kosher salt
1/2 teaspoon turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Water, as needed (I used 2-3 tbls.)
Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.
Transfer mustard seeds and liquid to jar of a blender. Add in salt, turmeric, allspice, ginger, cinnamon, and nutmeg. Puree until smooth, adding 2 tablespoons of water at a time to thin consistency as needed.
Store in an airtight container and let rest in refrigerator for 2 to 3 days before use.
If canning, process in boiling water bath 10 minutes.
Store mustard you’ve processed in boiling water bath on your pantry shelf. Shelf life is one year.
Yield: 2 – 8 oz. jars