Every other Friday we do a how-to tutorial (I direct and Lisa Mantineo, AKA Monty, producer of "Everyday Food" and Shavon Meyers, engineer, execute) and today it was mustard. Mustard is quite easy to make; it just takes a little time, mustard seeds, and a few other ingredients. There are tons of mustards on the market, but when you make your own, you can put whatever you like into it.
Following pretty closely a recipe from the book "Better Than Storebought," an old favorite of mine, Monty and Shavon whipped up a sweet and spicy grainy Mustard. The aroma of vinegar, spices, and mustard filled the studio and lingered. Right off the stove the mustard was pretty spicy (tasty with a nice kick) but I'm betting it's going to mellow a little as it sits.
Spicy Brown Mustard
1/4 cup whole yellow mustard seeds
1/3 cup dry mustard powder
1/2 cup hot water
1 cup cider vinegar
1/4 cup water
1/3 cup sliced onion
2 garlic cloves, peeled and thinly sliced
2 tablespoons dark brown sugar
1 1/2 teaspoons coarse salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon dill seeds
1/4 teaspoon dried tarragon
A pinch of ground cloves
3 tablespoons maple syrup
1. In a medium bowl combine mustard seeds, mustard powder, hot water, and 1/2 cup of vinegar; cover and let stand for at least 3 hours or up to overnight. Transfer to a blender and puree until not quite smooth.
2. In a saucepan, combine the remaining 1/2 cup vinegar, 1/4 cup water, onion, sugar, salt, garlic, cinnamon, allspice, dill seeds, tarragon, and cloves. Bring to a boil and boil 2 minutes.
3. Strain the vinegar-onion-garlic mixture into the pureed mustard seed mixture. Place in the top of a double boiler, set over, not in, a pan of simmering water and cook, whisking frequently until thickened, about 7 minutes. It'll thicken more as it cools. Take off the heat and stir in maple syrup. Pour the mustard into 2 jars and close.