I added lemon zest and dill, dates and walnuts, raw organic honey. I tried a variety of vinegar from Citrus Champagne to apple cider. Each variation created a new twist and zing!
For French-style grainy mustard you will need:
1/3 cup yellow mustard seeds (or a combination of yellow and brown)
2 tablespoon dry mustard
2 tablespoons brown mustard seeds
1/2 cup boiling water
1/4 cup vinegar
1/4 cup orange juice (not pictured – oops)
1/2 teaspoon salt
I’m using a mixture of yellow and brown. The darker the seed the bigger the bite or heat.
2 tablespoons of powdered mustard.
Coarsely grind mustard seeds using a mortar and pestle OR
A coffee or spice grinder, which is my option. It’s quick and easy.
Just pulse the coffee or spice grinder a few times until the seeds are coarsely ground.
Place in a medium size mixing bowl.
Add powdered mustard.
1/2 teaspoon sea salt (I’m using pink Himalayan salt…because)
I have decided that the vinegar used makes a difference. The vinegar adds a spark of flavor. I have tried a few different vinegar’s and this is one of my favorites. I have used apple cider vinegar, white wine vinegar and white balsamic. I really loved the flavor of this citrus champagne vinegar. It will go very well with the lemon and dill that I’m going to add to my mustard.
Add 1/4 cup vinegar.
1/4 cup orange juice (fresh)
1/2 cup boiling water.
Stir together, cover with plastic wrap and set aside for 2-4 hours. This will soften up the mustard seeds and the mustard will begin to thicken.
This is how the grainy mustard should look. You can leave the mustard just like this. Put into a glass jar and refrigerate.
OR you can make a creamier mustard and add some flavor. Place the mustard into a food processor.
At this point you can be creative. Make up your own gourmet blend.
I’m going to make lemon dill by using the zest of one lemon and 1 teaspoon of dried dill.
Let me tell you why I’m using dried dill. 1) I think dried dill has a stronger flavor than fresh. 2) I want to store the mustard in the refrigerator and I’m afraid fresh dill wouldn’t keep as long as using the dried.
If I were using the mustard right away for vinaigrette I would definitely use fresh dill.
Add the zest.
and the dill.
The mustard can be processed until the mustard is the consistency that you want. I’m going to leave my mustard a bit grainy.
NOTE: For a creamy consistency, use a blender.
Let’s do a crazy good honey mustard.
Instead of using dill and lemon, Add 1/4 cup raw organic honey.
Process until creamy.
Place in a jar and try to get out all of the air bubbles. Store in the refrigerator. I love honey mustard and this is honey mustard with a BITE!
I love it in salad dressings.
Next: Let me show you a different technique for making mustard.
For a creamy home made mustard you will need:
2/3 cup yellow mustard seeds
1/2 cup vinegar of choice
2/3 cup water
Place the mustard seeds in a small bowl.
Add 2/3 cup water.
Add 1/2 cup vinegar. I’m using a white balsamic because I want to make a Date Walnut mustard.
Stir to blend. Cover and let set for 2-3 days. Yes, DAYS.
The mustard seeds will soften and look like yellow tapioca.
Place the seeds in a blender.
add 1/2 teaspoon salt.
Blend. You may need to add a few tablespoons of water because the mustard gets pretty thick down inside the blender.
As you can see this is a creamier textured mustard. Equally delicious. Using all yellow mustard seeds creates a more mellow bite. However, the type of vinegar used plays a part as well.
French-Style Grainy Mustard
Making your own mustard isn't hard, and you can customize your flavors.
- 1/3 cup yellow mustard seeds
- 2 tablespoon dry mustard
- 2 tablespoons brown mustard seeds
- 1/2 cup boiling water
- 1/4 cup vinegar
- 1/4 cup orange juice
- 1/2 teaspoon salt
Grind mustard seeds coarsely in a coffee or spice grinder or with a mortar and pestle. Add powdered mustard and salt. Stir to combine. Add vinegar, orange juice and boiling water. Stir. Cover and let stand for at least 2 hours. The seeds will soften and the mixture will begin to thicken. Transfer to a jar with a lid and store in refrigerator.
Lemon Dill Mustard: Add zest from one lemon and 1 teaspoon dried dill or 1 tablespoon fresh. Process in food processor for a creamier texture.
Honey Mustard: Add 1/4 cup raw organic honey. Process in a food processor.
- 2/3 cup yellow mustard seeds
- 1/2 cup vinegar (apple cider, white wine, etc)
- 2/3 cup water
Mix all ingredients in a small bowl. Cover and let sit soak for 2-3 days or until mustard seeds have softened. Place all ingredients in a blender. Blend until creamy adding water as needed (2 tablespoons at a time)
Note: Fresh or dried herbs, dried fruits, peppers, etc.
Date & Walnut: Add 3 pitted dates to mustard seeds. Process until creamy. Fold in 1/4 cup finely chopped walnuts. YUM!!!
Sources: Once Upon a Tart, Tales of a Kitchen and Homemade Collective