Grainy Mustard

What is the shelf life or mustard made this way?

If you a)use more yellow than brown seeds, b)use hot water to soak the seeds, c)add a tsp of vinegar to the mix, the heat will be less. Keep the mustard you made and add "yellow only" mustard to it. Also, adding turmeric gives great color.

I have been making mustard since my husband went on a low-sodium diet a few years ago. The recipe I use is from Chowhound's "Make Your Own Mustard" by Lisa Lavery: 1/4 cup each yellow and brown mustard seeds, 1/2 cup white wine, 1/2 cup white wine vinegar, 1/2 tsp salt (which I leave out). Soak at room temp for 2-3 days (I think 3 days is better), and then blend to desired consistency. The longer soaking and long blending will yield the smoothest results.

Mustard has a LONG shelf life but loses pungency unless refrigerated. It's also even antibacterial so overgrowth is very unusual even if left in the pantry. You will use it up before it goes bad.

To add a slight nutty taste to the mustard, you can quickly toast some or all of the seeds in skillet or cast iron fry pan. Takes less then 5 minutes. However it is good to have a lid on the pan as the seeds tend to pop and fly about. A lot of fun if you have kids. Kids like to watch messes grow when you don't use a lid.

I've made my own mustard for years and agree this is a little one-note, even after the mandatory 24-hour maturation period. I use one part each of seeds, water, and vinegar.

Mustard does keep a long time but its basic taste is set after two days. I find a large batch is enjoyable if the flavor is made more complex with extra mustard powder, some kind of sweetening (sugar, syrup, dried fruit added in the initial soaking). Simpler recipes rely more heavily on salt and tend to become monotonous.

There are English mustards that are not pureed. They are whole mustard seeds and have a slight crunch when eaten. It adds great texture to the whatever you eat it with.

Other recipes I've tried cuts the wine and substitutes other alcohols, like scotch. Do this with a 50% water, 25% wine, and 25% liquor. Schnapps is interesting!

If too loose, drain the liquid. Add a teaspoon of honey & red chili flakes which is great with meats.

My next experiment will be with ginger and soy for asian dishes!

here is the most comprehensive article i've ever found on making mustard: http://honest-food.net/2015/05/08/how-to-make-mustard-2/#comments

Whole seeds are evident in the picture, but it is pureed. Do I set some aside from the original half cup of seeds and add back in after pureeing? Add extra without the soaking? ...How many?

I'm confused about what "puree mustard with salt" means. Does it literally mean place the mixture from step 1 in a blender with the salt, and blend until desired consistency is reached? If so, I agree with the previous commenter that the mustard in the picture doesn't look pureed. Perhaps just a quick blend is ok?

I have been making mustard since my husband went on a low-sodium diet a few years ago. The recipe I use is from Chowhound's "Make Your Own Mustard" by Lisa Lavery: 1/4 cup each yellow and brown mustard seeds, 1/2 cup white wine, 1/2 cup white wine vinegar, 1/2 tsp salt (which I leave out). Soak at room temp for 2-3 days (I think 3 days is better), and then blend to desired consistency. The longer soaking and long blending will yield the smoothest results.

Good Afternoon: The recipe works but needs revision. After letting the mixture stand 18 hours, still had too much liquid. Drained off a half-cup of the liquid, then pureed for 15 seconds in a large food processor. So use only 1/4 cup of wine and only 1/4 cup of water to get satisfactory results. Also, a smaller blender or grinder might yield even better results; some of my mustard seeds remained whole.

"Puree mustard with salt"

Add it in the final hours of the soak to ensure it gets dissolved properly, or you may oversalt it later. Don't adjust the salt for 24 hours between the initial grind, because the bitter flavors can mask the saltiness. The bitterness goes away after the first day.

Many people don't realize this but freshly made mustard with yellow seeds will definitely register that sinus-hot kick you normally find in Japanese style mustards. It takes weeks for it to even out. Some may appreciate this, others not.