Small Bowl of Grainy Mustard
(click to enlarge)

Grainy Mustard


North America
Makes:
Effort:
Sched:
DoAhead:  		 2 cup
**
4 days
Must		 An excellent mustard, easy to make and economical. Some people like to ferment the seeds with a much longer soak and a starter such as a little juice from homemade sauerkraut.




1/3
1/4
1/2
1/2
-------
4
2
1
ar
c
c
c
c
---
T
T
t

Mustard Seed, yellow  
Mustard Seed, brown (1)
Apple Cider Vinegar
Beer
-- Seasonings
Sugar, brown
Honey
Salt
Options (2)
Make:   -   (4 days - 45 min work)
  1. Mix MUSTARD SEEDS in a jar. Add CIDER VINEGAR and BEER. Shake up and let sit at room temperature for at least 12 hours, but 24 is better.
  2. Stir in Seasonings mix.
  3. Run in a Food Processor, Mixie, or Blender until you have your desired texture. My Mini-Prep processor wasn't powerful enough, but the Mixie did fine.
  4. Add more vinegar if needed to be spreadable. Refrigerate. Flavors will continue to develop over time, and bitterness will fade.
NOTES:

  1. Mustard Brown:

      Not generally available in you local supermarket spice section, but easily ordered on-line.

  2. Options:

      If desired you can include any amount of hot chili, fresh or dried, according to your own best judgement. Black Mustard Seeds can be used instead of brown, but are spicier than brown (which are spicier than yellow). Horseradish is a common addition. You can use dried powder, but fresh grated or prepared (not the creamy version) are better.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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