📝 About This Recipe
This rustic, stone-ground style mustard is a masterclass in patience and punchy, fermented flavor. By using a blend of yellow and brown mustard seeds soaked in a bath of craft cider and vinegar, you achieve a complex heat that evolves from a sharp bite to a mellow, floral finish. It is an essential pantry staple that elevates the simplest charcuterie board into a gourmet experience.
🥗 Ingredients
The Seed Base
- 1/2 cup Yellow mustard seeds (for mild, nutty sweetness)
- 1/2 cup Brown or Black mustard seeds (for intense, pungent heat)
The Brine and Aromatics
- 3/4 cup Apple cider vinegar (raw and unfiltered preferred)
- 1/2 cup Dry hard cider or dry white wine (adds depth and fermentation notes)
- 2 tablespoons Honey (to balance the acidity)
- 1.5 teaspoons Sea salt (fine grain)
- 1/4 teaspoon Ground turmeric (for a vibrant golden hue)
- 1/2 teaspoon Garlic powder (adds a subtle savory backbone)
- 1 pinch Allspice (ground)
- 2-4 tablespoons Cold water (to adjust consistency after blending)
👨🍳 Instructions
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1
In a clean glass jar or non-reactive ceramic bowl, combine the yellow and brown mustard seeds. Mix them thoroughly so the heat profile is even.
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2
Pour the apple cider vinegar and the hard cider (or wine) over the seeds. Ensure the liquid covers the seeds by at least an inch, as they will absorb a significant amount of moisture.
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3
Stir in the honey, sea salt, turmeric, garlic powder, and a pinch of allspice until the honey is fully dissolved.
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4
Cover the jar tightly with a lid or plastic wrap. Leave the mixture at room temperature in a cool, dark place for 48 hours. This allows the seeds to soften and the enzymes to activate, developing that signature mustard 'kick'.
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5
After 48 hours, check the seeds. They should be plump and have absorbed most of the liquid. If the mixture looks completely dry, add a tablespoon of water.
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6
Transfer the entire mixture into a food processor or a high-speed blender.
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7
Pulse the mixture in short bursts. For a true 'whole grain' texture, you only want to process it until about 20-30% of the seeds are crushed and creamy, leaving the rest whole for that pops-in-your-mouth sensation.
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8
Evaluate the thickness. If you prefer a spreadable paste, add a tablespoon of cold water at a time and pulse again until the desired consistency is reached.
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9
Taste the mustard. Note: It will likely taste very bitter and 'hot' at this stage. This is normal and will mellow with refrigeration.
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10
Spoon the mustard into a sterilized glass jar, pressing down to remove any air bubbles.
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11
Seal the jar and place it in the refrigerator. Let it rest for at least 3 to 5 days before using. This 'aging' process is crucial for the flavors to harmonize and the harsh bitterness to dissipate.
💡 Chef's Tips
For a spicier mustard, use a higher ratio of brown seeds to yellow seeds. Always use cold liquids; heat can damage the enzymes in the mustard seeds and result in a bitter, flavorless paste. Avoid using metal bowls for the soaking process, as the vinegar can react with the metal and impart a metallic taste. If the mustard is too pungent after a week, add an extra teaspoon of honey and stir well. Store your finished mustard in the fridge; it will stay fresh and flavorful for up to 6 months.
🍽️ Serving Suggestions
Serve alongside a sharp aged cheddar and crusty sourdough bread. Whisk into a vinaigrette with olive oil and lemon for a robust salad dressing. Slather onto a warm soft pretzel or a grilled bratwurst. Use as a crust for roasted rack of lamb or a pork tenderloin. Pair with a glass of crisp Riesling or a malty Amber Ale to complement the vinegar tang.