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(Music by Barry London, fONKSQUISh)
Prized for its heat and assertive zip, mustard has been used as a flavor booster since the Middle Ages, if not earlier. For this month’s How-Tuesday, we’re showing you how easy mustard is to make at home, offering a recipe so good, you’ll be looking for excuses all summer long to slather this tasty condiment.
There are three kinds of mustard plants, each producing a different colored seed: black, brown and yellow or white. Made from the harvested seeds, mustard becomes spreadable and pungent when ground and mixed with an acidic liquid, such as wine or vinegar. While whole mustard seeds are commonly available, when buying your mustard seeds, remember that black and brown are the hottest and yellow and white are milder.
To learn the ins and outs of mustard-making, we caught up with the always charming and knowledgeable Michelle Fuerst (esteemed chef from Bay Area trailblazers Zuni Café and Chez Panisse) at local foodie favorite, The Brooklyn Kitchen. Used in dishes around the world (and particularly popular in Asian cooking), mustard seeds need at least 24 hours of soaking before mustard magic can commence. Here, Michelle makes a coarse, slightly hot mustard using yellow and brown seeds. She balances the base with fruity vinegar and a touch of sugar.
Once blended, the mustard should sit at room temperature for one to two days. During this resting period, mustard, as Michelle said, “off gases” and looses its sharp bite.
Mustards are tinker-friendly, and to make yours unique, Michelle suggests adding some pounded garlic, herbs or even beer to her basic mustard recipe. For summertime use, brush mustard on chicken, salmon or rabbit and then grill. It also makes for flavorful vinaigrettes and adds dimension when stirred into countless sauces and pastas.
Basic Coarse and Spicy Mustard
Ingredients:
3 tablespoons yellow mustard seeds
3 tablespoons brown mustard seeds
2/3 cup cider vinegar
2½teaspoons salt
3 tablespoons wine
1 teaspoon honey or sugar
Directions
Soak mustard seeds in vinegar for 24-48 hours.
Blend the soaked mustard seeds until coarsely ground; they should start to turn into a puree. Add the vinegar and continue to puree for 30 additional seconds.
Add the salt, wine and honey or sugar. Blend until the mustard is evenly mixed and spreadable. Thin with water, if needed.
Let mustard sit out at room temperature for 1-2 days before enjoying. Note that the mustard’s heat will mellow during this time. Once desired sharpness is achieved, bottle the mustard and store in refrigerator.
For spicy honey mustard, omit the wine from the above recipe. Blend 3 tablespoons honey and 1 tablespoon beer into the mustard.
Special thanks to The Brooklyn Kitchen for use of their wonderful kitchen space.
85 comments
Sign in to add your ownCarryTheWord says:
How fun! I've got to try it!
1 year ago
notApplicable says:
SiMpLe enOuGh noT tO tRy! ThANks foR shARing! YUp, LuV mUstarD moRe than ketChup!
1 year ago
gildem says:
Excited to try! thanks
1 year ago
dayslonggone says:
Wow! Thanks so much for sharing! I will have to try it out!
1 year ago
virginiaclara says:
I really want to try growing and making my own mustard this year! I just cant find mustard seeds anywhere (I can only find mustard seed the ingredient). Anyone know where to find some?
1 year ago
paramountvintage says:
my boyfriend loves mustard. i'm going to make him some from scratch! great article!!!
1 year ago
vitamini says:
Mmm, I love mustard!
1 year ago
blessedvintage says:
cool!
1 year ago
JudiPaintedit says:
Mmmmmm.... sounds good!!!!!
1 year ago
AvianInspirations says:
oh my gosh, I had no idea it was so easy!
1 year ago
sleepyking says:
yum!
1 year ago
sleepyking says:
yum!
1 year ago
studiorandom says:
Mustard seed the ingredient... IS mustard seed. Unless it's been irradiated or is too old, it should be viable as something to grow.
1 year ago
LakesEdge says:
I love mustard, yummy :D
1 year ago
TheMillineryShop says:
Mustard seed is readily available at many supermarkets and certainly easy to find online. Great MUSTARD however, is not always available and is something I never thought to make. Count on Etsy to open up yet another world for me.
1 year ago
Joyousworld says:
Thank you for this great how -to.... I've got my seeds soaking. Can't wait to taste it.
1 year ago
uramichi says:
Mustard is one of my favorite condiments, especially in summer! I'll definitely try this at home. :)
1 year ago
Iammie says:
I don't like mustard, but this looks good! I'll try it again. :)
1 year ago
quirkyshop says:
MUSTARD!!!!!!!!!!!!!!!!!!
1 year ago
Lishpwee says:
I will have to try this! By the way, at the end of the credits it says "Broolyn Kitchen". Great video though! :D
1 year ago
shopfancyfree says:
looks wonderful! have got to try this! (:
1 year ago
theroyal says:
i love how tuesday :)
1 year ago
TheScarfTree says:
Very nice, I can smell the aroma already! Don't like mustard to hot please - must be just right! Thanks for the lovely article! Thanks!
1 year ago
CuffandCollar says:
I've got to try this recipe, thanks for sharing!
1 year ago
danielkelly says:
I really want to try growing and making my own mustard this year! Air Max 2011 I just cant find mustard seeds anywhere (I can only find mustard seed the ingredient). Anyone know where to find some?
1 year ago
devitjandra says:
Aww..mustard - simply yummy! Our preference: fig mustard.
1 year ago
Dryw says:
I never tried to make mustard, I'll definiterly try this recipe if I find the seeds!
1 year ago
BozenaWojtaszek says:
Great post! Very inspirational, also for my art: www.textilecuisine.blogspot.com Thank you!
1 year ago
LittleWrenPottery says:
Cute video, my dad really hates mustard but I quite like it its just got to be added to the right kinda food! Also honey mustard makes for a great salad dressing yum...
1 year ago
ikabags says:
I love how Tuesday :) In Paris wednesday :)) Thanks so mcuh !
1 year ago
redemptionart says:
Coleman's mustard made into a paste, in shoyu...perfect for dipping fresh sashimi! yum! aloha!
1 year ago
AudreysBrush says:
Really nice. Thank you for sharing. Awesome Mustard !
1 year ago
dragonhouseofyuen says:
was very interesting reading until I got to this very sad bit - 'For summertime use, brush mustard on chicken, salmon or rabbit and then grill.' - surely it is a reflection of a society's empathy (or lack of) for other living beings when they flippantly throw in 'edible' animals without any thought - I do rabbit rescue advocacy work - and thanks - but this really makes it all the harder to get the message out there that rabbits are already terribly mistreated! etsy - You Should Know Better ! .......
1 year ago
JustOffNormal says:
I'm still dreaming about a random road trip stop in Wisconsin to the World's Largest Mustard Museum. (It was maybe 300 square feet- but hey- the shop had free tasting!) Thinking about the garlic and white wine mix there still gets me craving pretzels.
1 year ago
beverlytjenkins says:
I also own a Cafe & Catering Co. (besides making mosaics here) and have always been enthralled with Mustards ... My Honey Mustard is delicious by the way!! Thank you for sharing!! Cannot wait to make me some mustard :) Beverly
1 year ago
chickfamilyink says:
I love the chemistry of those two. Thanks for pointing out the flirting.
1 year ago
thevelvetheart says:
Can't wait to try this. Thanks!
1 year ago
backyardbirdsong says:
Haha! brilliant... mustard and gherkins = unbeatable
1 year ago
elizabethwren says:
must try this- thanks !!!
1 year ago
lindaketelhut says:
One of my favorite condiments! Must try - thank you!!
1 year ago
MegansMenagerie says:
Sounds great! A must try!
1 year ago
Parachute425 says:
Who knew it was so easy? Great hoiday gift idea or wedding favor. (designing label in my head)
1 year ago
AurDenDesigns says:
Perfect for this time of year.
1 year ago
Wingnut51 says:
Im going to have to try this. Sounds interesting. Im not a fan of mustard much unless its Honey Mustard for my chicken nuggets :) I wonder if it matters what kind of wine you use. Hm I guess experimentation is going to make it more fun.
1 year ago
FreakyPeas says:
wow, what a great blog. thanks etsy.
1 year ago
pitterpattertutus says:
Oooh! I love this! I grew up down the street from the oldest mustard mill in the country that is still stone ground (Raye's!) and buy it by the gallon! This will be a great addition to summer bbqs!
1 year ago
BingoBox says:
We are going to make our own mustard now - thank you. ps - We miss Zuni's Caesar salad !!
1 year ago
SoliDeoGloriaSDG says:
O' yum!
1 year ago
kathyjohnson3 says:
Thank-you for sharing!
1 year ago
NicoAndMooMoo says:
now I only need a pretzel! :D
1 year ago
amckernan says:
Yum! Thanks Etsy! And please do not turn this into a vegan/omnivore debate, you are NOT a better person than anyone else on here that does eats meat, we simply have different viewpoints on what is ok for humans to eat, and Etsy wants to appeal to ALL of their audience, which includes us meat eaters!
1 year ago
ChrissiesRibbons says:
Oh this is SO FUN! Love these two together! WIll try out this recipe at our next BBQ... yum!
1 year ago
emilybidwell says:
Whooot! This is so cool.
1 year ago
accentonvintage says:
Great article! Love all kinds of mustard!
1 year ago
indigobjects says:
There is an independent sandwich shop in my hometown that has been there for years. Every time any sandwich is ordered, the owner/operator says, "Whaddaya want on it, MUSTARD?!" I heart mustard! Enjoyed your tutorial blog!
1 year ago
tigersanddragons says:
We enjoy fancy mustards but it seems that most flavoured ones are based on Dijon mustard and my partner can't stand Dijon. Thanks for the recipe, now we can make our own!
1 year ago
bhangtiez says:
mmmmmmm.......mustard..........thanks for sharing!
1 year ago
littlecuriosityshop says:
This is wonderful!!! I love mustard and I love to cook, but I never thought it would be so easy to make my own!
1 year ago
KettleConfections says:
This looks so delicious and simple, can't wait to give this a try. Thank you for sharing this with us!
1 year ago
sophiesbeausavon says:
mmmm those all sound very yummy!
1 year ago
myneedlehabit says:
Totally Love Mustard, So Absolutely Must Try This!
1 year ago
AlpineGypsy says:
Oh YUM! I didn't know it was so easy to make mustard?? Must try it, thank you ♥ Heidi
1 year ago
Verdurebydesign says:
Our fridge door is full of different mustards. They are great to take camping. Thanks for the post.
1 year ago
OrderlyCivilians says:
MUSTard! I'm only a fan if it's in bbq sauce, honey mustard, or as an added kick to brown sugar baked yams!
1 year ago
chucklarge says:
so great!
1 year ago
girliepains says:
Oh! I saw some mustard seeds in my local spice ailse at a supermarket this morning! What a coincidence. Who would buy mustard seeds on Etsy? omg
1 year ago
Threads30Thirty says:
Mustard is my fave. if you have nothing else this can still make the perfect turkey sandwich. Thanks! I made it with more of the dark seeds very tasty!
1 year ago
AccentsandPetals says:
Thank you for sharing.Gotta try this . i love making Nepali momos with mustard sauce.
1 year ago
DogwoodWinter says:
The mustard family is seriously one of the coolest plant families ever! Besides being tasty, mustard has a lot of the beneficial properties that Brassicaceae boasts in general. I've actually been thinking about fresh mustard seed lately -- I guess this is a timely how-to!
1 year ago
beadstylin says:
I bought mustard seeds tonight and am SO trying this. Thank you!
1 year ago
ScrapunzelPixie says:
Not a fan of mustard, but could be converted by this!
1 year ago
Mclovebuddy says:
love this classic recipe. cut and paste time. :D
1 year ago
SerantoniDesigns says:
Loved you both! Take the show on the road! Mary Serantoni SERANTONI Designs
1 year ago
reiddamnit says:
awesome!
1 year ago
Macha2 says:
Love mustard even more than I did before! Didn't realize that it would be so easy to make my own. Thanks for the video!
1 year ago
pinkpurr says:
Thanks for sharing! Nice to have the real thing at the bbq instead of the same old boring cheap yellow mustard.
1 year ago
baublesnfripperies says:
Totally making honey mustard tomorrow!
362 days ago
wiredroxz says:
Very cool, gonna give it a try......merci :)
362 days ago
SoftGalore says:
So making this.
361 days ago
busybodybelle says:
As much as I love cooking and trying out new things, I can't believe I've never even thought of trying this. Thanks so much!
361 days ago
HandiworkinGirls says:
Ooo, yummy! Now I need a pretzel. :D
361 days ago
enewbrough says:
I have found a love of Dijon mustard in recipes no one would ever know, now I can make my own mustard with this recipe! I never liked mustard until this year but like the fancy versions of it! This one is one I can add anything to, to make it my own. I love to cook, missed my profession, should of been a chef or in that line of work!
360 days ago
Furiousdreams says:
Etsy - the new food channel. Thanks, guys.
358 days ago
somewhereintime4u says:
I'm so making All of these Mustards!! Thanks
339 days ago