My first batch was delightful, I have been enjoying it so much when it is near running out I certainly plan to make more.
There are two methods to making homemade mustard one is quick, the other isn't really slow, just overnight, but if you want homemade mustard within the near future simmering is the method. For either you use the same basic recipe and ingredients, its just a choice of simmering or soaking and the flavor isn't affected just the wait time.
The other method is soaking the mustard seeds over night.
Both are equally delicious, bot keep for several weeks in the fridge, and both take a bologna sammich to an entirely new level.
You can grind you mustard in a food processor, or coffee grinder, or you can leave the seeds whole, That is a personal preference thing really. I semi ground the seeds in my mustard while they were still dry which mostly just cracked some seeds and left the majority whole but i like that little pop of flavor when you bite into a seed so that is wonderful to me. You can grind finer if you choose.
Then you have your choice of yellow or brown mustard seeds, I cannot offer too much insight into the difference in the two personally, but I have read that the brown has a stronger flavor. (don't quote me on it cuz I have only ever dealt with yellow mustard seeds)
Then your spices or other flavor components beer, wine, spices. Your only limit is your imagination.
Here is what I come up with for my first ever homemade mustard recipe... starting with my blank canvas.. Yellow mustard seeds and building on that..
Homemade yellow mustard
1 cup yellow mustard seeds
1/4 cup jalapeno juice
1/4 cup apple cider vinegar
1/4 cup water
2 tbsp white sugar
1 tsp mustard powder
garlic powder to taste
grind mustard seeds in grinder while still dry for course mustard. If you prefer a finer grind mustard grind after soaking... in a food processor or coffee grinder
add all ingredients to a sealable dish and soak over night or at least 12 hours until all liquid has been absorbed. If you want your mustard faster than 12 hours simmer over medium low heat for at least one hour
at this point you can (cool if using heat method) or use immediately if using 12 hour soak method.. Or grind to a finer consistency if you'd like.
Will keep sealed in fridge for 4 weeks
If you have ever made home made mustard share your recipe or link to it in comments below.. Id love new ideas to try.