Whilst in Lyon I also bought some dark mustard seeds (now I know I’m not the only one who buys food as souvenirs). Apparently the darker the seeds the hotter the mustard, I didn’t know this then, but as it turns out, dark is good because I LOVE a hot mustard. Another thing I didn’t know in making mustard is that you can tame the heat by cooking the mustard, the longer you cook it, the less hot it will be. Go figure.
If you’re wondering, I made the label! The jar came from a trip out to Whistler, BC about 20 years ago. We ‘needed‘ Dijon mustard for a dinner in our condo and the one I bought came with this adorable little jar (you knew I was gonna buy that jar whether we needed mustard for our dinner or not!). Anyway, I loved the jar and the little wooden spoon, and it’s perfect for my home made mustard.
I remember seeing a post from my friend Lorraine at Not Quite Nigella and she made home made mustard from scratch. I know my Mom used to make it from time to time, but sadly I never got the recipe and when Lorraine made it a few months ago, I knew I had to give it a try. I won’t be buying grainy mustard again. It’s easy to make and the taste totally rocks. You have to leave it for a couple of days otherwise the seeds are quite bitter, but once it ages, it is lovely.
I made this batch to take to my brother’s cottage for Thanksgiving weekend. I served it with Turkey Sausages with the Fluffy Buttermilk Cakes of Pan breakfast JT and I made.
Grainy French Mustard
Makes about 125 mL or 1/2 cup
- 6 tablespoons mustard seeds (I used 1 tbsp yellow mustard seeds and 5 tbsps brown French mustard seeds)
- 1/2 cup mustard powder
- 2 teaspoons salt
- 3 tablespoons white wine vinegar
- 3 teaspoons honey (this simply smooths out the heat, it doesn’t actually make the mustard sweet)
- 1/3 cup water (use cold water if you like your mustard hot and spicy or use warm or hot water if you like your mustard mild)
- In your dedicated spice grinder or mortar and pestle, grind about 1/3 of the total seeds. s
- In a small bowl, combine the ground and whole seeds, mustard powder and water; stir to combine.
- Rest this mixture for 15 minutes, then add salt, white wine vinegar and honey (for a milder mustard, you can gently heat this mixture in a saucepan for a few minutes).
- Pour this mixture into a sterilized glass jar (the longer it stands the thicker it gets) and allow to age for at least 12 hours or overnight to settle the flavour (it is very bitter to use immediately, the flavour really smooth out over time).
- You need not store mustard in the refrigerator, but I do.