Let’s just address the question that you most likely are asking. I even asked myself the same question. Why did I make mustard? They sell it at the very store that I bought the mustard seeds at. I have no logical answer. Here are a few random reasons why I did though:
- My daughter and I are trying to make every recipe in the Homemade Pantry Cookbook
- I need a life
- It’s been on my to-do list since I bought the mustard seeds a year ago. I didn’t check expiration date so I hope they don’t expire.
- I finally ran out of store-bought mustard.
- I just like to see if I can do stuff and if it’s easier to make it than buy it.
- Did I mention that I have zero social life?
First off, it is very easy to make. You do have to plan in advance though. I failed to do that. You need to soak the mustard seeds for 12 hours. I read that after I started at 10 AM so I should have finished the mustard process at 10 PM on a Saturday night. Yeah, like that’s going to happen. Not because I’m out having a good time. No, no. I’m asleep at 10:00 PM. So my mustard seeds went above and beyond and soaked for 20 hours. I have no idea if that changed the taste. I hardly don’t care, I’m just telling you to plan ahead in case you don’t want to finish the process at night.
1/2 cup brown or yellow mustard seeds
1/3 cup red wine vinegar
2 garlic cloves, minced
2 teaspoons salt
3 tablespoons honey
A couple of side notes here. The red wine vinegar was expired also. I told you that this has been on my list for a while now. Like any good blogger I turned the bottle sideways so my picture still looks stunning. That’s for the readers that just scroll through and look at pictures and don’t read the real shit that is going down. Also, Mom…if you are reading this please take note that I had to use store brand honey. This is terrible since my Mom is a beekeeper and provides us with lovely honey straight from their farm. I am out of the good stuff Mom. I have dropped a few hints here but since I’m being straight forward today. Please send honey.
Put the mustard seeds in a bowl and cover them with water three inches above the seeds.
Cover it and let them sit for 12 hours at room temp. I kept watching the seeds thinking that they would soak up more water but I hardly noticed a change in their size. Even after 20 hours! Drain the water and add the seeds to the blender. Then add all the other ingredients and 1/4 cup of water. I know we just drained the water and we are adding some back now. I rolled my eyes too.
I blended it until it was smooth. I didn’t know which option to use so I picked puree. Seemed like a good choice.
The mustard is a little spicy but I like it that way. The recipe says that it will mellow after a few days. I hope it doesn’t mellow. It can be stored for two months covered.
We have tried many recipes from this cookbook for things like vanilla extract, cheese crackers, brown sugar and mozzarella cheese. All of these things I would say are worth making at home versus buying it. I would not say the same thing for making mustard. I’m sure I paid more for the mustard seeds than I would have for a jar of premium mustard so that’s strike one. Secondly, the mustard only lasts for two months so that is way less than the store-bought. Of course, as we can see from this post I consider expiration dates optional so who knows how long I’ll keep my homemade mustard.
It tastes good though so you know everything I’m going to feed my family this week will include mustard in it.