[ecko_contrast]

Ingredients

• ¾ Cup White (Yellow) Mustard Seed
• 1 Cup White (Yellow) Mustard Powder
• ⅓ Cup White Vinegar
• 1 Cup Water
• 1 Tablespoon Salt

[/ecko_contrast]

Before we get started, it’s important to note that what is often referred to, as yellow mustard seed is actually white mustard seed. For simplicity, we’re just using white mustard seed and powder. In fact, we only carry white mustard seed here at The Sausage Maker, but some folks also like to make mustards from brown and black mustard seed. Feel free to deviate as you see fit from our recipe.  This recipe makes 2 cups of mustard.

To begin, using a coffee mill, spice grinder or a mortar and pestle (pictured) grind the mustard seed. If using a mortar and pestle, be sure to ‘grind’ against the coarse bottom of the bowl and not just ‘stomp’ your seeds around. The seeds don’t have to be completely ground; in fact, they’ll add little texture to the mustard if you leave some whole.

Combine the ground seeds, the mustard powder and the salt in a bowl. Before you add the water, note that the colder the water, the hotter your mustard will be. When we say hot, think more of a horseradish/wasabi heat versus a pepper heat. If you’re looking for a milder mustard, substitute warm water.

Put the finished mustard into a glass jar or a small crock (pictured). It’ll need time to develop its flavors before you use it. Preferably overnight. We store it in the fridge for at least a couple months, but many folks have told us that mustard has antiseptic properties and can even be kept, even unrefrigerated for years. That one’s your call, but either way you’re about to have the freshest mustard you’ve ever had!