Recipe by Anne Edgell
This recipe calls for brown and yellow mustard seed; however, it also requires some mustard powder. I would think that you can grind enough mustard seed to give you 1 cup of powder, using it as directed. Maybe a mix of brown and yellow depending on how sharp you prefer the mustard.
Top Review by Nancy Fahey
Anne, A friend of mine (older) took the time to show me how to make mustard. It was more of add a little of this and a little of that, so I went on the internet thinking there would be a wealth of knowledge on this subject. WRONG!!!! So thanks for your recipe. If your interested in mine, give me a shout, it is nearly like yours. Happy Cooking.
- 1 cup brown mustard seeds (brown seeds will produce sharp mustard)
- 1⁄4 cup yellow mustard seeds (yellow produces mild mustard)
- 1 cup dark beer
- 1 1⁄4 cups white wine vinegar
- 1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon allspice, ground
- 1⁄4 teaspoon turmeric, ground
- 1⁄4 teaspoon mace, ground
Directions See How It's Made
- In a non-reactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until creamy, four to six minutes.
- Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving.
- Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.