2 2/3 cups water
1 cup apple cider vinegar
1/3 cup brown mustard seeds
1/3 cup yellow mustard seeds
1/2 cup dry mustard
2 tablespoons dark brown sugar
1 1/2 tablespoons salt
1/2 tablespoon malt syrup
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon tumeric
2 cloves garlic, chopped
Directions:
Pour the dry mustard, mustard seeds and 1 cup of water into a nonreactive bowl. Refrigerate overnight.
The next day, pour the remaining water, garlic, vinegar, 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 Vita-Mix)add the mustard seed mixture and malt syrup. Blend until fairly smooth. Decant into jars. Refrigerate at least overnight before using.
Keep refrigerated.
Yield: about 1 1/2 cups prepared mustard
My thoughts:
After my earlier success with a spicy & sweet mustard I knew I would want to make mustard again. After I decided to corn my own beef, it only seemed logical to make my own grainy mustard. Well, logical to me anyway. I am sure not everyone makes their own condiments and deli meats on a regular basis but I figured if I was going to cure my own meat (no matter how easy it was) I might as well make something special to go with it. I love a good corned beef on rye and one of the essential ingredients of this sandwich is a good quality deli mustard.
Like the first mustard I made, this one was extremely easy to make and will keep for a long time in the fridge* insuring that I will have tasty sandwiches for weeks to come. The flavor is a bit sharper and brighter than commercially produced deli mustard and is perfect on a corned beef sandwich or coddie. Or a hot dog. Or really anything you’d want deli mustard on, this is really, really good mustard!
*I still have a bit of the mondo batch of the sweet & spicy mustard I made in December and it tastes exactly the same as it did the day I made it.
Rachel, you have made my day. I adore grainy mustard, but so many of the store brands lack flavor. I can’t wait to give this a shot. I love to make elaborate bratwurst, and they deserve a great mustard.
This sandwich looks divinely delicate while also packing a flavorful punch.
Grainy mustard is the way to go. I use it a lot in difference homemade salad dressings but never thought of making my own. Thanks for this recipe.
wow. I’ve never thought of making my own mustard. this is a fresh novel idea, and I bet it’ll liven up any sandwich!
Ok, I am really going to have to try and make mustard now! Thinking about it is making my mouth water. Have you tried to add things, like spices or peppers to your mustard? I am thinking of making a raspberry chipotle one to duplicate a mustard I bought from a small jam store. 🙂
Kelly- There are a lot of spices in this mustard the hot & sweet one I made before. As for peppers, not yet…that sounds like an experiment for pepper season!
Oh, perfect! I’ve been looking for a good recipe for homemade mustard, and this looks just right.
Just keep all these delicious and money saving recipes coming! This is a fun one to play around with. Best from Santa Barbara. s
Hi Rachel,
I’ve made many different types of mustard and I can’t help wondering where you got the idea for the malt syrup. I think it just may be an appropriate substitute for the brown sugar I usually use.
Thanks so much for sharing…
Louise-
I am not sure where I got the idea. I used it in the mustard I made several months and liked it a lot. I might have seen it on the ingredients list of a store bought jar of mustard.
First you made the homemade corned beef and now the mustard! I will be on this right away as my kids love mustards.
That makes so much sense Rachel. I’ll be checking those mustard jars frequently!
I can’t wait to try your recipe!
That’s so cool… it would make an awesome gift too!