Learn to make your own mustard using whole grain mustard seed.
Grind whole mustard seed for several seconds (keep them coarse).
Add seed mixture with dry mustard powder and water in glass bowl and stir well. Let stand 10 minutes.
Stir in vinegar. Pour into glass jar, tighten lid and refrigerate 24 hours prior to use. The wait time is essential for bitterness to dissipate.
Homemade mustard will be at it’s most bitter for the first day after making it but the bitterness will mellow over time.
Using vinegar in homemade mustard will preserve the zing, while those made with less acidic liquids like water, will have a strong taste when freshly prepared, but lose that punch quicker.
Ingredients
Directions
Grind whole mustard seed for several seconds (keep them coarse).
Add seed mixture with dry mustard powder and water in glass bowl and stir well. Let stand 10 minutes.
Stir in vinegar. Pour into glass jar, tighten lid and refrigerate 24 hours prior to use. The wait time is essential for bitterness to dissipate.
Homemade mustard will be at it’s most bitter for the first day after making it but the bitterness will mellow over time.
Using vinegar in homemade mustard will preserve the zing, while those made with less acidic liquids like water, will have a strong taste when freshly prepared, but lose that punch quicker.