Home made mustard is forking easy to make. You can use higher quality more flavorful vinegars and spices to make your unique blend. You can also play with the texture depending on how you cut (excuse the forking bad pun) or blend the mustard.
I studied over a half dozen different recipes posted on the web and forking came up with my own adding some of my own ideas that’s a little more layered with flavors and I like the popping texture of leaving the seeds whole.
5 Tablespoons Mustard Seeds (I only had yellow but a mix of different ones would be interesting. (I do note using all yellow seeds will produce a mild mustard and you do need the darker colors for a more bold mustard flavor.
1 Tablespoon Mustard Powder
1/4 Cup Sherry
1/3 Cup Apple Cider Vinegar
2 Tablespoons (my recipe) Roasted Garlic Spread (Covered Garlic Roasted with a Splash of Extra Virgin Olive Oil for an Hour and Whipped)
1/4 teaspoon Ground White Pepper
6 crushed Juniper Berries
Small pinch of Allspice (be careful with this one)
2 Normal Pinches of Espelette Pepper Powder
Maybe 5 Turns of Fresh Ground Sea Salt
Between 5-10 turns of Fresh Ground Black Pepper
You just forking mix and let sit in the refrigerator a day but two days would be better.
It will look sort of like this.
It takes a day to look like this and is a little on the thin side.
At this point it will thicken up a little more if you can wait another forking day (that’s a total of two days the next day it DID look perfect) or you can blend it up to your liking. Blending will thicken the mustard.
Home Made Mustard it’s Something you might Relish!