Standard Yellow Mustard

Making homemade mustard has become a really great cooking experience. I have taken it to the next level since my first batch. I seem to have a knack of adding ingredients to my dishes. Mustard being no exception. A few tips, You can use any of many tools to grind mustard. I have used my blender, my Magic Bullet, mortar and pestle, and of course the good ole' food processor. Depending on how smooth you want your mustard the best way is a spice grinder.

There are basic ingredients to a simple yellow mustard. The longer you make this mustard the more ideas will pop into your head. I have added many a different ingredient to it and all have made wonderful flavors. Whole mustard seed is a pantry must in my cookbook. Yellow as well as brown. The seed are easy to keep in a sealed jar and will last throughout the year. 

Let us get started.

Ingredients

• 1/2 cup of yellow mustard seed  (grind the seeds)
• 1/4 cup of vinegar. White wine or Apple Cider
• 1 1/2 cups of filtered water
• 1 teaspoon turmeric
• 1/2 teaspoon red paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Mix the ground mustard with the rest of your spices into a small bowl. Have your cooking vessel on the stove ready to cook your mustard together. Add water and spice mix to your pot. Cook this until the mix starts to boil. Add the vinegar and let it come back to a boil about 5 minutes it usually takes. Make sure you stir so that it does not stick to the bottom of the pot. 

Pour your mixture into a glass container. I use 8 ounce canning jars. Any glass container should do. Once the mustard has cooled keep it in the refrigerator. This should be good refrigerated for at least one month. 

Sri Lankan Mustard

The tigress who not longer blog's made this mustard from a recipe of Madjur's and so I took the recipe and tweaked it. I added honey. I feel you can give and take your taste to make the mustard the way you like it. The best part of this is that it gives you the real mustard taste you are looking for. I do have a standard mustard recipe for the faint of taste.

Sri Lankan Mustard

**Adapted from the book called  At home with Madhur Jaffrey

Ingredients


6 tablespoons yellow mustard seeds
4 cloves garlic, diced
1 & 1/2 inch slice ginger, peeled and diced
1 cup apple cider vinegar
3 teaspoons cayenne powder
* If you want less bite add less Cayenne
3 1/2 teaspoons sea salt
1/4 teaspoon turmeric
4 teaspoons sugar





Place the mustard seeds, garlic and ginger in a jar and cover with the vinegar
Let stand for 24 hours at room temperature














Place vinegar mixture in blender
Add cayenne, salt, turmeric and sugar and blend until a creamy consistency
* add a bit more vinegar if it is too dry.
Once blended, place in jar and let stand at a cool room temperature for 3 days
Store in the fridge there after.

Be creative you can add to this to tweak it I added a tablespoon of mesquite honey