We are searching data for your request:
Sweet mustard is a Bavarian specialty that you can easily make at home. This recipe makes about 6 jars, I give most as gifts and keep one.
2 people made this
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Making your own mustard is easy and allows you to customize the flavor. This version is a honey and beer mustard that’s sweet but has a big kick of heat. Try it with our Soft Pretzel Rolls or atop your next grilled cheese.
What to buy: We used Colman’s mustard powder for this recipe. It can be found at most grocery stores.
Game plan: This mustard is usable after 24 hours, but it mellows the longer it sits. We like it best after 5 to 7 days. It will last up to a month in the refrigerator.
When Mike and I were in Dijon, I was devastated to find out that the Maille mustard factory on the outskirts of the city had closed it’s doors. I had been certain that with just a bit of sweet talking in my broken (and often inaccurate) French, surely the Plant Manager would bring me on a tour! No dice, which is likely a good thing because it saved me from an embarrassed attempt at quavering pleading which likely would have sounded something like, “Likes mustard, me! Factory cruise please for two? Tourist Canadian mustard love!”
Mustard is one of my favorite condiments to make because it’s dead easy, dirt cheap, and so open to variability. From smooth and fiery Asian mustard, the soft or pungent French mustard, a dozen or so popular varieties of German mustard, even the North American BBQ staple of underrated yellow mustard, I love it all….and at least half of them are in my fridge as we speak.
This honey mustard is based on the German flavor which is sweet but not saccharine, and packs a sinus-clearing punch that makes me giddy with joy. All that you need are a few ingredients from the spice rack, some vinegar and a blender, and voila! More importantly, making mustard is a really good excuse to also make some soft, salty home made pretzels. I love when my subconscious takes a round-about route to get to my main goal.
Before you start, you should know that this makes quite a bit of mustard. If you like mustard but you don’t feel passionately about it, or if you have no idea who you’ll get through a few cups of pasty yellow joy, spare yourself the headache and halve this recipe before you begin. If you do make the full amount, be sure to have a few small extra jars on hand to package a few licks of mustard up as gifts for your nearest and dearest.
What a lovely cast of characters!
Grate the onion into a medium to large non-reactive mixing bowl (glass works best). If you can mince garlic into a paste, do so. If not, use a garlic press or microplane to make quick work of the cloves.
Add in all of the dry ingredients, including the mustard powder, spices, sugar and salt. Drizzle in the honey.
Add the mustard seeds to the mix. Pour in the warm water and whisk everything together until it is well combined. Add the apple cider vinegar and give it a stir.
Cover the bowl and leave it to stand at room temperature overnight or for up to 24 hours.
Pour the contents into a good blender and begin to puree the mixture, scraping down the sides occasionally and as needed.
I like a thick and grainy mustard, but this one should be a bit thinner and smoother. Continue to process the mixture until you’re happy with the smoothness of the texture. In my blender that took about 5 minutes to partially and evenly break down some of the mustard seeds into a paste.
Spoon the mustard into clean, sterilized containers. If you have some smaller containers, home made mustard is an excellent hostess gift, and a good way to experiment without having to eat your way through a pint or two of mustard on your own. Not that I couldn’t, mind you.
Thick, sweet but not overly so, and with a good spicy kick that gets right up your nose, this is a great mustard to slather on top of grilled bratwurst or use as a dip for homemade soft pretzels….
….or add it to a glaze for ham, spread it in sandwiches, or add a spicy sweetness to your next vinaigrette. Did I mention that sweet-hot grainy mustard is killer in a beet salad? Because it is.
Making your own condiments allows you to play with textures and flavors using ingredients that are generally affordable and accessible, so why don’t you get tongues wagging at your next backyard BBQ with a selection of handmade sauces and condiments from your kitchen? Mustard is a great place to start.
Mustard’s history dates back thousands of years, with its history as a condiment beginning with the Romans who turned took mustard seeds and ground them down, mixing them with wine to form a paste like the mustards of today. Jeff is convinced this recipe was sent from the spirits of the old world to haunt us with its deliciousness. It is absolutely one of the tastiest condiments many of us have ever tasted. Some of our taste testers commented that they would like to eat it with a spoon but settled on eating it with some Soft Pretzels that Jeff had whipped up. This would be good anywhere you use mustard. If you want to feel fancy while eating at a summer barbecue, this mustard is a great choice for making snazzy hot dogs.
You should let this mustard sit for a day or two to really get the best flavor, but it’s good freshly made as well. Jeff found that it thickened up after a few days. Stirring in a little more vinegar helped the mustard thin out without adding any extra tanginess to the flavor.
1/4 cup whole brown mustard seeds, coarsely ground
1/4 cup whole yellow mustard seeds, coarsely ground
3/4 cup dry white wine
1/4 teaspoon ground caraway seeds
6 allspice berries, finely ground
1 pinch ground mace
1 pinch ground cloves
1 pinch ground cinnamon
3 tablespoons olive oil
2 tablespoons Worcestershire sauce
1/2 cup malt or balsamic vinegar
2 cloves garlic, minced
1 teaspoon salt
Use when you want a whole-grain, crunchy texture. The three types are yellow, aka white (Sinapis alba), the mildest and used mainly in American-style mustards and for pickling brown (Brassica juncea), zestier and used in European-style mustards (like Dijon), for pickling, and in Indian cooking and black (B. nigra), also used in Indian food they’re interchangeable with the brown. Seeds need to soften in liquid for 1 to 2 days before you make mustard with them.
For silky smooth mustard. It’s nothing more than ground mustard seed, and the most common brand is Colman’s, a blend of brown and white seeds. Mix it with liquid (like water or beer) and let sit overnight to hydrate and develop flavor. Don’t let it sit longer, though, or it will taste harsh.
How long does homemade mustard keep?
All are fine for at least 2 weeks, covered and chilled airtight. The flavor stays the same, but some mustards get a little thicker (whisk in a tiny bit of water to loosen it back up).
Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
Sterilize the jars and lids in boiling water for at least 5 minutes.
Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
As a remnant of its German heritage, South Carolina is known for its BBQ sauces made with mustard (see South Carolina Yellow Mustard Sauce), especially in the belt between Columbia and Charleston. Most are simply yellow mustard, cider vinegar, hot peppers, and sugar. Others are variations on the honey-mustard theme. I love these classic South Carolina sauces, but I wanted something a bit more interesting and complex.
Savory herb flavors are great with pork, so I started with the classic SC barbecue mustard recipe and added layers of complexity by adding rosemary and other more subtle flavors. If the classic SC mustard sauces are trumpet solos, this is a full orchestra. There’s a lotta stuff in this recipe, but try not to leave anything out.
When I served it to Keith Miller, a good friend who has reviewed many of my recipes, he said “Wow, this is a mustard sauce for grownups!” And it had a name. Alas, it does not have the sheen of a typical tomato-based sauce, but it sure does taste good!
This sauce is fine for ribs but it is especially good on pulled pork, pork chops, and most anything porcine. I love it on baked potatoes, for dipping pretzels, on hot dogs and other sausages, or as a mustard substitute in most recipes. Make a batch and keep it on hand for whenever you need mustard.
If you use it on ribs, instead of using a typical rib rub like Meathead’s Memphis Dust, use my Simon & Garfunkel Rub.
2 tbsp plain flour (for a gluten-free sauce, use rice flour)
250ml meat, chicken or vegetable stock (depending on how rich or vegetarian you want it)
3 tbsp Dijon mustard
A pinch of ground allspice
900g all-purpose potatoes (vorwiegend festkochend)
75g butter (or more or less, to taste)
Salt flakes and freshly ground pepper
Peel and chop the big potatoes in half, leaving any smaller ones whole so the pieces are all around the same size. Put them in a large pan, cover them with plenty of cold water and a lid and bring to the boil. Salt the water and allow to bubble gently, lid tilted, until the potatoes slide off a sharp knife when poked (approximately 20-25 minutes). Warm the milk. Drain the potatoes and mash them thoroughly, adding the butter and nutmeg and seasoning well with salt and pepper before slowly adding the milk, until your mash reaches the consistency you like. Once smooth, whip with a fork.
Whilst your potatoes are boiling, make the mustard sauce. Melt the butter in a small, non-stick saucepan, add the flour and stir. Add the cold milk and whisk to remove any lumps, then pour in the stock, stirring all the time, and bring to the boil. Allow to bubble vigorously, uncovered, for 5 minutes, stirring from time to time, before removing from the heat, stirring in the mustard and seasoning to taste with salt, pepper and the allspice. Cover and put to one side (you can reheat it quickly before serving).
Place your eggs in a small pan with a 2cm cold water, cover and bring to the boil. Turn the heat down to low and simmer for 6 minutes before draining, covering with cold water and, when cool enough to handle, peeling. Serve your eggs cut in half – the centres should still be gooey.
What are your favourite comfort foods? Have you tried eggs in mustard sauce?
In a microwave-safe container, microwave vinegar and butter on medium power until vinegar is hot and butter is melted. In a saucepan, whisk egg yolks with the cream. Combine sugar, mustard, flour, and salt mix well. Slowly whisk dry mixture into cream mixture. Stirring constantly, cook over medium heat until mixture comes to a boil. Immediately add vinegar mixture and continue cooking until mixture thickens. Serve with ham, corned beef, chicken strips, or whatever you wish. Makes about 2 cups sauce.
Approximate Nutrient Analysis per serving:
40 calories, 2.5 g fat, 1.5 g saturated fat, 20 mg cholesterol, 50 mg sodium, 4 g carbohydrate, 0 g fiber, 3 g sugar, 1 g protein