Classic Homemade Mustard

Mustard is a must, am I right? You gotta have it, and who knew it was so simple to make? If you like it fancy and grainy, just blend less. Want it smooth? Blend some more. You can’t do it wrong.

Thanks to all that vinegar, your homemade mustard will keep for months when refrigerated. Try a plain batch to get a baseline, then go crazy and experiment with adding herbs and spices.

 

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Classic Homemade Mustard
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Classic Homemade Mustard
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Ingredients
  • 1/2 cup mustard seeds yellow, brown, or any combination
  • 1/2 cup apple cider vinegar
  • 1/3 cup hot water
  • 1 Tablespoon maple syrup or honey
  • 1/2 teaspoon sea salt
  • herbs for flavoring see notes
Ingredients
  • 1/2 cup mustard seeds yellow, brown, or any combination
  • 1/2 cup apple cider vinegar
  • 1/3 cup hot water
  • 1 Tablespoon maple syrup or honey
  • 1/2 teaspoon sea salt
  • herbs for flavoring see notes
Instructions
  1. Combine mustard seeds, vinegar, water, and honey/syrup in a lidded glass container, mason jars work well. Cover and let sit for at room temperature for 24 hours.
  2. Blend with a immersion/stick blender until smooth. If you like grainy mustard, blend less. The texture is up to you!
  3. Cover and refrigerate. The flavors will mellow and the mustard will thicken over the next 24 hours. Keep in the refrigerator for 2-3 months.
Recipe Notes

Experiment with different flavors by adding 1-2 teaspoons of dried and/or fresh herbs when you’re blending.

Here are some ideas: garlic, cinnamon, tarragon, allspice, horseradish, ginger, rosemary.

 

3 Comments

  1. We are doing the whole30, is the honey a vital part?

  2. I am looking for new recipes using liver. The two recipes I use for beef liver are for making meat loaf using 2 pounds of ground beef plus 8 ounces of beef liver; and the other is making sausage patties with 1 pound of ground pork and 8 ounces of beef liver plus different spices. Any new recipes for beef liver would be appreciated.

    Tom

  3. That reminds me….I have mustard seeds! My mustard is on the counter, can’t wait to give it a try tomorrow. Thanks :)

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