Prep 5 mins
Cook 0 mins
Homemade mustard is SO much better than store-bought. This is a spicy/hot mustard. Give it a try, it's very easy.
- 4 tablespoons cracked brown mustard seeds
- 2 tablespoons mustard powder
- 1 teaspoon salt
- 3 small dried red peppers, of any variety (or 1 tablespoon dried cayenne pepper)
- 1⁄4 cup cold water
- 1⁄4 cup cold beer
- In a glass or pottery bowl, blend the mustard seed, mustard powder and water.
- Let stand for twenty minutes.
- Add the remaining ingredients, then store in the refrigerator, covered, for 48 hours.
- The mustard will seem watery at first but will'set'.
- Do not jar the mustard for at least 2 days, to let the consistency stabilize.
- Stir well.
It is definitely spicy and hot...but good! I took a little time and used my mortar and pestle to crack the brown mustard seeds. Otherwise, I followed the directions exactly. The mixture was indeed a little thin and watery, but as Evelyn promised, it turned into "mustard" after the 2nd day or so. We tested this first batch on a scrambled egg sandwich and enjoyed every bite!
Delicious plus a great way to unblock those sinuses! I used half a dozen small bird's eye chiles which gave it similar heat to commercial hot Hot English Mustard but it was much more flavoursome and a better texture due to just cracking the mustard seeds. I saw another review that maybe it needed a little more mustard power and being an old English recipe took a punt that maybe it was based on old imperial tablespoons that were closer to 20ml instead of 15ml. I went ahead and used Aussie tablespoons that are 20ml to measure everything and that turned out perfectly, easily spreadable without being runny.
This is quite spicy and hot and we love it! Living here in England and married to a Brit, English mustard is a definite staple in our house. However, it was still thin and watery even after sitting a couple of days. I added another tablespoon of mustard powder and that helped a bit. I think that next time I make it, I'm going to switch the amounts on the seeds and the powder so that it does become thicker. Thanks Evelyn!