This is what you get when I take pictures at home – my ugly stove.
For years, I’ve wanted to make my own mustard. It’s not that difficult but often mustard recipes have a ton of ingredients and usually items that are not in my cupboards. I’ve been collecting the basics – yellow and brown mustard seeds, vinegar, honey, mustard powder but I still hadn’t made it.
This time I decided I was no longer going to purchase mustard. When we ran out it was make it or go without. I was bound and determined to make mustard but all the recipes I had required something I didn’t have at that moment so it was either go buy ingredients that I wasn’t sure I really wanted or find a recipe to suit my ingredients.
I did a wide search. I wanted something sweet because we like honey mustard but I wanted something in that tavern/German style with the whole mustard seeds. This recipe seemed perfect. I will say that it turned out spicier than I had wanted. My husband loves it because it reminds him of sweet hot mustard but it’s not the sweet mustard I wanted. That’s okay – live and learn. Next time I might use less mustard powder.
This recipe was a little strange for me. I had envisioned throwing together the ingredients and having mustard. I tossed everything in a bowl and it was like soup with all the good stuff at the bottom. It didn’t look like mustard at all. I waited the required 24 hours (so no mustard for the hot dogs that night). I underestimated how much mustard there was and ended up having to process it in batches. It did get thicker but not that spoonable thickness I expected. By the end, it was thicker and it tastes like mustard from the store. I know that people want homemade food to taste like homemade but this was my first time and we weren’t ready for mustard that didn’t taste like mustard.
I like the premise of this recipe and it’s really easy. I bought my mustard seeds from San Fransisco Herbs. I have plenty for future recipes. I’ll have to look into more recipes and see what I can come up with for a nice hearty sweet mustard. I can’t see us purchasing mustard ever again. This recipe was so cheap compared to what it costs to purchase the fancy mustards we like.
I don’t use brown sugar since we’re trying to give up white sugars so I used honey for the whole amount with some molasses to give it that richer flavor.
Note that I used recycled jars. Mustard should stay good in the fridge but you can seal it in jars if it has vinegar in it (like this recipe). I didn’t expect this much mustard so I hadn’t planned on canning it – nor did I have canning jars at that time. The little jar in front was a used mustard jar and what I expected to fill. Behind it is a used jam jar (both about 6 ounces), a small pasta sauce jar (8 ounces, I believe) and a pint jar that I was able to wash to add the remaining mustard to.
I know that the amount is listed on the recipe but I got to tell you, I never pay attention to that. Just think how cute those little 4 ounce jelly jars would be filled with sweet hot mustard for future meals of sausages and sauerkraut or hot homemade pretzels.
Sweet and Spicy Honey Mustard – German Style
Makes appx 4 cups
3/4 cup ground mustard powder
2/3 cup yellow mustard seeds
1/3 cup brown mustard seeds
1 medium onion (3/4 cup chopped)
2 cloves garlic (1 tsp minced)
5 tbsp packed brown sugar
5 tbsp honey
1 tbsp ground turmeric
2.5 tsp kosher salt
heaping 1/2 tsp dill seed
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1.5 cups hot water
1.25 cups apple cider vinegar
Add onion and garlic in a glass or plastic bowl (one with a lid for overnight if possible). Add in brown sugar and spices. Drizzle honey over the dry ingredient and work in mustard seeds. Pour water over and mix with a whisk. Add in vinegar and let sit for 24 hours.
Mix well to get all the seeds that sunk to the bottom and pour into a blender. Puree until the mustard is fairly uniform. You want some mustard seeds left chunky but the rest should be fairly smooth. Spoon into clean, sterilized jars.