I take my mustard seriously. Very, very, very seriously. Do not step between me and my mustard. Mmmm’kay?
When I was cleaning out the fridge the other day, I found enough jars of mustard to fill up one of my door sections. I think there were about eight jars total– mostly different kinds. Both Mark and I really enjoy mustard, so I serve it up often to dip foods in and use it a lot in cooking.
I have tried making homemade mustard about a bazillion times, and they have never turned out. They either are so strong they not only clear your nasal passages so well that congestion is too scared to come around again, or so mild you might as well be eating a jar of baby food. So, it is one of the things I almost always buy. But now that Natalia can’t have grape products (most vinegars, and wine), black pepper, onion, or honey, finding a mustard she can have is next to impossible.
So, I decided to try again. This time with a basic brown mustard – my preferred kind most of the time. I researched a few recipes and set to work. This one is based off of this and this recipe, using replacements as needed for Natalia.
To be perfectly frank, at first taste my mouth wanted to die it was so spicy, but I figured a way around that. Turns out the heat level is pretty dependent on how fresh the batch of mustard seeds used are. Mine must have been very very very very fresh. Heat destroys the heat enzyme in mustard, so I heated about half of it up over a double boiler until it was no longer spicy. It still had flavor, but no kill-you-on-the-spot death punch. I stirred it back in and got a spicy, but edible mustard.
With the heat level down I was able to appreciate all of the other flavors. A bit of allspice gives it a bit of warmth, apple cider vinegar gives it a lightly sweet tang, a touch of sweetener (I used dates) balances the heat. Some garlic and salt simply makes it yummy. I have had a LOT of mustards, including many different kinds, and I think this one takes the cake.
- ¼ cup yellow mustard seeds
- ¼ cup brown mustard seeds
- ½ cup apple cider vinegar (preferably raw and unfiltered)
- ¼ cup water + more if using dates
- 3 medjool dates, or honey to taste
- ½-3/4 teaspoon salt
- 1-2 cloves garlic (depending on how garlic-y you like it, minced)
- ⅛ teaspoon allspice
- Soak the mustard seeds in the water and cider vinegar for at least 8 hours, or overnight. (To dirty less dishes then I did make sure you start with a jar big enough *cough*)
- Blend together the mustard seeds, and dates if using, ½ teaspoon salt, garlic, and allspice. If using dates make sure they get fully blended and can continue to blend more if desired. I used dates with an additional ¼ cup water. But, if you are using a lot of honey, you might not need more water.
- Let sit overnight. The next morning taste, and add more salt if desired. If it is super spicy you can heat up part of it on a double boiler to tame the spice, then stir it back in. I heated up half of it and liked the spice level.