February 18, 2009

Rachel's Sweet & Spicy Hot Mustard

2 2/3 cups water
3/4 cups white wine vinegar
1/4 cup apple cider vinegar
1/8 cup tarragon vinegar
1/3 cup brown mustard seeds
1/3 cup yellow mustard seeds
1/2 cup dry mustard
1/2 cup brown sugar
1 1/2 tablespoons salt
1 tablespoon malt syrup
1 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon tumeric
1 onion, diced
3 cloves garlic, minced

Pour the dry mustard, mustard seeds and 1 cup of water into a nonreactive bowl. Refrigerate overnight.


The next day, pour the remaining water, onion, garlic vinegars, sugar and spices in a saucepan and bring to a rolling boil. Continue to boil until the mixture has reduced by about a quarter. Strain into a food processor or blender (I used my new Vita-Mix-it is amazing!)add the mustard seed mixture and blend until fairly smooth. Stir in malt syrup and pulse once. Decant into jars.

Yield: about 3 1/2 cups

My thoughts:

Homemade mustard is not something one sees to much of these days. While there are a lot of wonderful varieties available in any grocery store there is something special about making your own. Not to mention impressive, mustard is one of those things that no one really thinks of making at home. This particular mustard has some sweet notes but is also wickedly spicy. I wish someone had told me how easy mustard was to make! I just dived in and was overwhelmed by how great it turned out. I added my favorite vinegars and spices and ended up with my dream mustard.

This homemade mustard keeps for months in a regular jar, no canning or fancy equipment needed, just stick it in the refrigerator just like any other mustard you'd buy at the store.

Note: this recipe can easily and successfully doubled if you want to bottle it and give it as gifts.