How to make Mild or Wild Mustard

Let me start this off by saying I did NOT mean to make mustard so hot my habanero eating husband's eyes would water right out his head. I was simply setting out to make mustard because A) I wanted to and B) we were out and C) it's something I enjoy eating. If you are looking to make a super hot inferno sauce that will melt out your eyes this is it. If you want to make a milder more tame mustard, which is the direction I will be going tomorrow when I make another batch, use warm water. Warm water will make milder mustard. Warm water will make milder mustard. Must remember that when I'm in the midst of two boys building towers to destroy with lego airplanes, it's pouring outside and the dog has nearly tipped over the dining room table simply by standing up underneath it. I knew it and I skipped it because I AM HUMAN, damn.

 Warm water will make milder mustard.

 Warm water will make milder mustard.

 Warm water will make milder mustard.


Mild or Wild Mustard

1/2 cup of mustard seeds, white make a milder mustard brown or black get hotter
1/2 cup of boiling water or cold water for burning hot mustard
1/4 cup vinegar, I used apple cider vinegar
1 teaspoon honey(more to taste)
1/2 teaspoon salt (more to taste)
splash of wine


pour the seeds into a heat proof bowl
pour the boiling water over the top
let rest for 4-6 hours
pour in to the bowl of a food processor
add the vinegar, honey, salt and wine
whirl for 2-3 minutes until it is the consistency you desire
if you like it sweeter or saltier add more honey or salt, of course you can amend it after it has rested too
let it rest for 2-3 days before eating it
can be stored for up to 6 months in the refrigerator
can also be sealed in a boiling water bath for 5 minutes if you want to store it in the pantry

nicely soaked

Now here's the fun part--mix it up:

• try adding mustard powder for an added punch
• let the mustard seeds soak for up to 24 hours 
• use all wine instead of vinegar
• add extra honey for a true honey mustard flavor
• add herbs, holy cow all kinds of herbs, tarragon, dill, basil, sage--play around
• try more salt, less salt, smoked salt or truffle salt
• if it's still too hot try gently boiling the seeds for 1-2 minutes and then continue resting
• for a chunky peasant style mustard barely grind it at all
• add turmeric for a bright yellow mustard  

As you can see there is all kinds of fun to be had in the making mustard department. I plan to spend some quality time making mustard in the next few weeks. And if you're a local friend of mine and you like things spicy and wild or even mild, expect some mustard from me. In fact don't be alarmed if you come home and there is a little jar full of a mystery substance at your back door, it was just me making room for more mustard. 

Peace and Love--