Time to make up another batch of mustard. What? You don’t make your own mustard? Why not? Do you think it’s too difficult? Or perhaps there are secret ingredients that are difficult to procure? As you’ll see, neither is true, and you can do all the work for making a batch of mustard in a few minutes.
With green chili season upon us, we thought that we’d use up one in a batch of mustard, making a spicy version to liven up our sandwiches. Now, we claimed that making mustard is easy, but we never said that it’s fast. This version will take at least a month before it’s ready, but, during that month, you don’t have to do anything.
For the wine, use something you like, or use beer. Either will work just fine. For mustard seeds, try to get them someplace in larger packages than you’ll find in the supermarket aisle. We get ours from Penzey’s Spices, because there’s a store in town and you can’t beat their prices; otherwise, we’d head on out to ethnic markets. They often have inexpensive spices. For the chili, you could use jalapenos, or any other chili you like and think would be good.
Procedure in detail:
Soak mustard. Place the mustard seeds in a pint jar and add the wine. You really want to use a pint jar, if possible, as this will make exactly one pint. Once you have the mustard and the wine in the jar, put the lid on and let it sit on the counter overnight — don’t worry, the alcohol in the wine (or beer) will prevent any spoiling. The overnight soak will allow the mustard seeds to swell.
Add remaining ingredients. Okay, that first day was a rough one in terms of working on the mustard. Today, you’ll have even more to do, such as chopping the pepper (and roasting /skinning/seeding it, if need be; we’d roasted ours previously and froze it for just such an occasion), chopping a bit of onion, and adding everything else on the ingredients list to the jar.
Shake. Put the lid on the jar — tightly — and give it a good shaking. Keep shaking until you’re sure the sugar and salt are dissolved, although they should dissolve over the next month, regardless.
Refrigerate. Okay, place the jar in the refrigerator for the next month. Yep, 30 days. Just leave it to steep and meld and mellow over the next four weeks. Naturally, if you leave it longer, it’ll be okay, too.
Grind. Scrape out the contents of the jar into a food processor or blender. Hit the on button and whir until you have a mustard with your desired coarseness.
Season. Taste the mustard and add salt, if needed, then pack it all back in the jar and keep refrigerated.
We can’t rate this mustard yet as ours in sitting in the refrigerator melding and mellowing. If we get the chance and remember, we’ll update this in about a month. But, you will note that making home-scratched mustard is really easy, so easy that we never buy the stuff at the store.