Recipe by FLKeysJen
After one taste of this sharp, spicy homemade mustard, you'll find that it's worth the time to make your own. You can grind it by hand with a mortar and pestle to get a nice chunky texture, or make it in a blender being careful to use a low speed so you don't crush the seeds.
Top Review by Lainey39
This is really good! My family loves mustard so I decided to make this. They really enjoyed it and it's much better than store-bought kind, but most things are! Made for ZWT4 for the Tastebud Tickling Travellers.
- 1 cup ruby port
- 1⁄4 cup red wine vinegar
- 1 1⁄2 cups mustard seeds
- 2 shallots, thinly sliced
- 3 garlic cloves, peeled
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1 tablespoon mustard oil
- 1⁄2 cup water (more if needed)
- 3 tablespoons olive oil
- 2 tablespoons chopped tarragon
Directions See How It's Made
- Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally. Remove from the heat and set aside to cool.
- Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended.
- Transfer to a bowl and stir in the tarragon.
- Store in a tightly-covered container in the refrigerator for up to one week.