Homemade mustard is very good.
This was what we gave as gift for Mother’s Day this year. Because our mothers are very good. And very sharp. The recipe we used we adapted from here. It makes a very sharp mustard but it did mellow after being in the fridge for a few days.
The mothers in the junior kitchen family are also known to mellow after being in the fridge for a few days.
You’d mellow, too, after having some of this mustard.
- 1/2 cup mustard powder (we used Colman’s because it was available at our local grocery; next time, I think I’ll check out the Asian market to see what they offer for mustard powder)
- 1/4 cup water
- 6 tablespoons red wine vinegar
- 1 medium garlic clove, minced (about 1/2 teaspoon)
- 2 teaspoons honey (or, umm, maybe a bit more as we tweaked.)
- 2 tablespoons packed dark brown sugar
- 1/2 teaspoon sea salt
1. Whisk together mustard powder and 1/4 cup of water in a small heatproof bowl and let sit at room temperature for at least 10 minutes. (And, after the whisking is done, your helpers will love the little tins Colman’s comes in.) Meanwhile, bring 1 inch of water to a simmer in a small pot.
2. Add vinegar, garlic, brown sugar, honey and salt to mustard mixture and whisk to combine. Place the bowl over the simmering water (the bowl shouldn’t touch the water) and steam it, stirring frequently, until the mustard is slightly thickened and yellow-brown and the taste has mellowed a little, about 7-10 minutes. (If you remember treacle sponge, you’re already an expert steamer. Colman’s, like Lyle’s Golden Syrup, is a proud product of the Empire. The Empire that steams its food.)
3. Cover and immediately refrigerate. Keep refrigerated at least 24 hours before using. The longer it sits, the more mellow and blended it gets. It also thickens over time – so don’t panic if it at first seems like a watery, too-sharp mess. Your faith will be rewarded. If it’s still too hot, try adding a smidge more of vinegar or a dollop more of honey. But that shouldn’t be necessary. Really. Believe in the refrigerator.
Serve on a grilled cheese sandwich or on bread with cheese and beer.