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Spicy Brown Mustard

Soaking SeedsSoaking Seeds

To make mustard, all you REALLY need is mustard seeds and vinegar. Who knew?

Soak overnight in non-reactive, airtight container at room temperature. Pictured at right, you can see how the seeds are at the bottom and much of the vinegar is pooled on top. Then, after a day, how the vinegar is almost entirely soaked up by the seeds.

  • 1 cup white wine vinegar
  • 3/4 cup brown mustard seeds

Put your seeds and vinegar into a blender and pulse till blended. Anything else is optional. I added:

  • 2 tablespoons dry white wine (or water if you’re teetotaler or whatever they call it)
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground mustard
Let your blended mustard age another day or two for best results. The recipe as above filled a 16 0z Bell Jar.
For spicier mustard, adding horseradish is an option. For less spicy mustard, go with a lighter color mustard seed.

Ready to Blend Mustard!

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