Homemade Mustard

Just for the fun of it, I’ve started making foods at home that I would normally buy pre-made. Mustard – for example – we have at least 10 varieties currently in our house (either open in the fridge, or unopened in the pantry). But, we also had mustard seeds and the remaining ingredients, so I thought, “Why not?”

It really is as easy as it sounds – soak, combine with other ingredients, and blend. That’s it. Except for the “being patient” part… Depending on which type of mustard seeds you use, it might be a week or more before you can tolerate the spice of the mustard. I used brown mustard seeds, and boy – were they hot! We waited about 2 weeks before having this. But it is amazing, and well-worth the wait!

Homemade mustard - spoonful

Homemade Mustard
From “The Homemade Pantry” by Alana Chernila
Makes 1 1/2 cups (1 Tbsp per serving, 24 servings)

1/2 cup brown or yellow mustard seeds
1/3 cup red wine vinegar
2 garlic cloves, minced
2 tsp salt
3 Tbsp honey

1. Pour the mustard seeds into a medium mixing bowl and cover with water 3 inches higher than the seeds. Cover the bowl, and let it sit at room temperature for 12 hours.
Homemade mustard - soak Homemade mustard - post soak

2. Drain any remaining water from the seeds. Combine the soaked mustard seeds, the vinegar, garlic, salt, honey, and 1/4 cup water in a blender, and blend until smooth. Transfer the mixture to a jar, cover, and refrigerate. The mustard will be spicy for the first few days, but will mellow over time.
Homemade mustard - blended

Nutritional info (per Tbsp):
Calories: 25.9
Total Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 97.4 mg
Total Carbs: 3.6 g
Dietary Fiber: 0.6 g
Protein: 1.0 g


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