I am a huge fan of mustard and am always on the lookout for new flavor combinations. This makes a fantastic gift or even an item to bring for an appetizer.
When you first make mustard it can be quite spicy. It mellows as it sits in the refrigerator. The nice thing is, it's the perfect item to make and have on hand for any forgotten gifting. If you are giving this as a gift and have made it the same week you're gifting it, just add a note to the label to enjoy it in a week or two.
Coarse Mustard
Makes about 1 1/2 cups
1/2 cup brown or yellow mustard seeds
1/3 cup red wine vinegar
2 garlic cloves, minced
2 teaspoons salt
3 Tablespoons honey
Pour the mustard seeds into a medium mixing bowl and cover with water 3 inches higher than the seeds. Cover the bowl and let sit at room temperature overnight, or up to 12 hours.
Drain any remaining water from the seeds. In a blender, combine half the soaked mustard seeds with the vinegar, garlic, salt, honey and 2 Tablespoons water. Blend until smooth. If it's too thick add more water, 1 teaspoon at a time. Stir in the remaining seeds.
Transfer to jars, seal, and refrigerate. If you try it in the first couple of days it will be spicy - it mellows with time as it sits in the refrigerator. Keeps up to 6 months.
Honey Mustard
Makes about 1 1/4 cups
1/2 cup yellow mustard seeds
2 Tablespoons dry mustard
1/3 cup + 1 Tablespoon red wine vinegar {berry vinegar is good too!}
1/4 cup honey
1 teaspoon salt
1 garlic clove, peeled and minced
Pour the mustard seeds into a medium mixing bowl and cover with water 3 inches higher than the seeds. Cover the bowl and let sit at room temperature overnight, or up to 12 hours.
Drain any remaining water from the seeds. In a blender, combine the soaked mustard seeds, dry mustard, vinegar, sugar or honey, and salt. Blend until smooth. If it's too thick add water 1/2 teaspoon at a time. Taste. Add more honey if desired.
Transfer to jars, seal, and refrigerate. If you try it in the first couple of days it will be spicy - it mellows with time as it sits in the refrigerator. Keeps up to 6 months.
Honey-Beer Mustard
Makes about 3 cups
1 1/2 cups dark beer
1 cup mustard seeds
1 cup apple cider vinegar
1/2 cup honey
1/2 teaspoon salt
1/4 teaspoon allspice
In a medium pot over medium-high heat combine the mustard seeds and beer. Bring to a boil, watching carefully so it doesn't boil over, and remove from heat once it begins boiling. Allow to sit until almost all the liquid is absorbed, about 2-3 hours.
Transfer the seeds {including any remaining liquid} to a food processor. Add the vinegar, honey, salt and allspice and pulse until the seeds are coarsely ground, scraping down the sides as needed.
Transfer to jars, seal, and store in the refrigerator. If you try it in the first couple of days it will be spicy - it mellows with time as it sits in the refrigerator. Keeps up to 6 months.
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