How to make Gourmet Mustard at Home

Mustards aren’t just for meat, it’s a common misconception, they most definitely have a place in the plant-based diet. More than just an essential ingredient in mayonnaise and salad dressings, Mustard is also used in sauces and gravies – such as on sandwiches or folded through mash potatoes. Jars and bottles are commonly found in refrigerators around the world. Dijon, American, wholegrain and English mustard staples in many homes.

Mustard absolutely has an artisanal side too. Beautifully packaged with distinctive ingredient combinations, premium mustards are typically reserved for delis, boutique brands and farmers markets. However, gourmet mustard need not be limited to specialty stores; once your know the basics, it’s very simple to make gourmet mustard at home.

Start with these recipes and you’ll be able adapt and create your own signature flavours. Each recipe yields approximately one and half cups of mustard, feel free to scale up to make multiple jars. As a gift idea, consider these homemade gourmet mustards – they make delightful additions to gift or picnic hampers.

The Mustard making basics

  • Mustard seeds, fundamental to the condiment’s creation, come in black, brown, or white varieties. White mustard seeds are actually yellow in colour, and also have a milder taste. Recipes can utilise a single type of seed or a combination, and the end result can range from whole grain to partially blended or smooth.
  • The acid component can be made up of alcohol, vinegar or acidic fruits along with the flavourings, salt and sometimes a sweetener. With these common ingredients we are going to make a few base varieties, using these as a starting point you can tweak, using suggestions below, to create your own “gourmet” Mustard.
  • It’s recommended that you use non-reactive bowls, a blender for a smooth mustard and sterilised jars to prolong shelf life.

A Traditional White Wine Mustard

This recipe is so straightforward you’ll wonder why you haven’t tried it sooner. Exchange yellow mustard seeds to brown or black for a condiment with a little more punch.

  • 1/2 cup yellow mustard seeds
  • 1/2 cup white wine
  • 1/4 white wine vinegar or vinegar of choice
  • 1/2 teaspoon sea or Himalayan salt
  • 1 tsp ground turmeric

In a small non-reactive bowl, cover the mustard seeds with white wine and chill in the fridge overnight.

The next morning, blend the mustard seeds together with the rest of the ingredients until silky smooth or pass through a sieve to remove lumps.

Transfer the mustard to a sterilized jar, seal it tightly and store it in the refrigerator.


A Classic Wholegrain Mustard

What sets this recipe apart from some store-bought wholegrain mustards is its commitment to whole or minimally processed ingredients.

  • 1/4 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1/2 cup apple cider vinegar, white wine vinegar or verjuice
  • 1/2 cup dry white wine or water
  • 1-2 tsp sugar or dandelion honey (optional, for a touch of sweetness)
  • 1 tsp Himalayan or sea salt

In a mixing bowl, combine the brown and yellow mustard seeds with the vinegar and wine. Cover the bowl and let the mixture sit at room temperature for 2-3 days. Stir occasionally.

Next, pour the mixture into a food processor or blender, add the salt, sugar or honey if using, and pulse the mixture. You can use a motar and pestle if you like your mustard very grainy.

Taste the mustard and adjust the seasonings if needed. If it’s too thick, you can add a touch more vinegar, wine or water to thin it out.

Transfer the mustard to a sterilised jar, seal it tightly, and store it in the refrigerator.


Wholegrain Sweet Chilli Mustard

Dandelion honey is a delicious homemade vegan sweetener I use to make this sweet and spicy mustard. The amount of chilli is up to you, remember to taste and adjust before jarring.

  • 2 tbsp black mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1/2 cup organic apple cider vinegar
  • 2 tbsp dandelion honey, maple syrup or sweetener of choice
  • 1 tsp sea salt
  • 1-2 tsp dried chilli flakes

The process is the same as for a Wholegrain Mustard, recipe above.


Sun-dried Tomato Mustard

The perfect condiment for a barbecue, like a tomato sauce and mustard in one.

  • 1 cup apple cider vinegar   
  • 1/2 cup yellow mustard seeds
  • 1/2 cup water    
  • 1 tsp sea salt salt  
  • 1 tsp garlic powder
  • 1 tbsp onion powder   
  • 20 sun-dried tomatoes packed in oil

In a small non-metallic bowl, cover the mustard seeds, sea salt, garlic and onion granules with apple cider vinegar and water and chill in the fridge overnight.

Blitz the sun-dried tomatoes into a paste, add the soaked mustard seeds and blend. Seedy or smooth the choice is yours, taste and adjust if needed.

If you want a pourable barbecue condiment, thin with extra liquid, and preseason if needed.

Transfer the mustard to a sterilised jar or bottle, seal it tightly, and store it in the refrigerator.


Kitchen Notes

Do you know why the term ‘non-reactive’ bowls in many recipes? When working with acidic ingredients here are things to consider:

  • Reactive metals, such as aluminium or unlined copper, can react with acidic ingredients resulting in a metallic taste in your food.
  • When reactive metals come into contact with acidic ingredients, they can leach into the food. Over time and with prolonged exposure, this could pose health concerns.
  • Recipes prepared with acidic ingredients can discolour when they come in contact with reactive metals which is visually unappealing.

Non-reactive bowls are made from glass, ceramic, stainless steel, or enamel coated.

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