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How-Tuesday: Mustard

May 31, 2011

by vonmilan

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(Music by Barry London, fONKSQUISh)

Prized for its heat and assertive zip, mustard has been used as a flavor booster since the Middle Ages, if not earlier. For this month’s How-Tuesday, we’re showing you how easy mustard is to make at home, offering a recipe so good, you’ll be looking for excuses all summer long to slather this tasty condiment.

There are three kinds of mustard plants, each producing a different colored seed: black, brown and yellow or white. Made from the harvested seeds, mustard becomes spreadable and pungent when ground and mixed with an acidic liquid, such as wine or vinegar. While whole mustard seeds are commonly available, when buying your mustard seeds, remember that black and brown are the hottest and yellow and white are milder.

mustard1-275.jpg

To learn the ins and outs of mustard-making, we caught up with the always charming and knowledgeable Michelle Fuerst (esteemed chef from Bay Area trailblazers Zuni Café and Chez Panisse) at local foodie favorite, The Brooklyn Kitchen. Used in dishes around the world (and particularly popular in Asian cooking), mustard seeds need at least 24 hours of soaking before mustard magic can commence. Here, Michelle makes a coarse, slightly hot mustard using yellow and brown seeds. She balances the base with fruity vinegar and a touch of sugar.

Once blended, the mustard should sit at room temperature for one to two days. During this resting period, mustard, as Michelle said, “off gases” and looses its sharp bite.

Mustards are tinker-friendly, and to make yours unique, Michelle suggests adding some pounded garlic, herbs or even beer to her basic mustard recipe. For summertime use, brush mustard on chicken, salmon or rabbit and then grill. It also makes for flavorful vinaigrettes and adds dimension when stirred into countless sauces and pastas.

Basic Coarse and Spicy Mustard

Ingredients:

3 tablespoons yellow mustard seeds
3 tablespoons brown mustard seeds
2/3 cup cider vinegar
2½teaspoons salt
3 tablespoons wine
1 teaspoon honey or sugar

Directions

Soak mustard seeds in vinegar for 24-48 hours.

Blend the soaked mustard seeds until coarsely ground; they should start to turn into a puree. Add the vinegar and continue to puree for 30 additional seconds.

Add the salt, wine and honey or sugar. Blend until the mustard is evenly mixed and spreadable. Thin with water, if needed.

Let mustard sit out at room temperature for 1-2 days before enjoying. Note that the mustard’s heat will mellow during this time. Once desired sharpness is achieved, bottle the mustard and store in refrigerator.

For spicy honey mustard, omit the wine from the above recipe. Blend 3 tablespoons honey and 1 tablespoon beer into the mustard.

Special thanks to The Brooklyn Kitchen for use of their wonderful kitchen space.

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85 comments

  • CarryTheWord

    CarryTheWord said 5 years ago

    How fun! I've got to try it!

  • notApplicable

    notApplicable said 5 years ago

    SiMpLe enOuGh noT tO tRy! ThANks foR shARing! YUp, LuV mUstarD moRe than ketChup!

  • gildem

    gildem said 5 years ago

    Excited to try! thanks

  • dayslonggone

    dayslonggone said 5 years ago

    Wow! Thanks so much for sharing! I will have to try it out!

  • virginiaclara

    virginiaclara said 5 years ago

    I really want to try growing and making my own mustard this year! I just cant find mustard seeds anywhere (I can only find mustard seed the ingredient). Anyone know where to find some?

  • paramountvintage

    paramountvintage said 5 years ago

    my boyfriend loves mustard. i'm going to make him some from scratch! great article!!!

  • vitamini

    vitamini said 5 years ago

    Mmm, I love mustard!

  • blessedvintage

    blessedvintage said 5 years ago

    cool!

  • JudiPaintedit

    JudiPaintedit said 5 years ago

    Mmmmmm.... sounds good!!!!!

  • AvianInspirations

    AvianInspirations said 5 years ago

    oh my gosh, I had no idea it was so easy!

  • sleepyking

    sleepyking said 5 years ago

    yum!

  • sleepyking

    sleepyking said 5 years ago

    yum!

  • studiorandom

    studiorandom said 5 years ago

    Mustard seed the ingredient... IS mustard seed. Unless it's been irradiated or is too old, it should be viable as something to grow.

  • LakesEdge

    LakesEdge said 5 years ago

    I love mustard, yummy :D

  • TheMillineryShop

    TheMillineryShop said 5 years ago

    Mustard seed is readily available at many supermarkets and certainly easy to find online. Great MUSTARD however, is not always available and is something I never thought to make. Count on Etsy to open up yet another world for me.

  • Joyousworld

    Joyousworld said 5 years ago

    Thank you for this great how -to.... I've got my seeds soaking. Can't wait to taste it.

  • uramichi

    uramichi said 5 years ago

    Mustard is one of my favorite condiments, especially in summer! I'll definitely try this at home. :)

  • Iammie

    Iammie said 5 years ago

    I don't like mustard, but this looks good! I'll try it again. :)

  • quirkyshop

    quirkyshop said 5 years ago

    MUSTARD!!!!!!!!!!!!!!!!!!

  • Lishpwee

    Lishpwee said 5 years ago

    I will have to try this! By the way, at the end of the credits it says "Broolyn Kitchen". Great video though! :D

  • shopfancyfree

    shopfancyfree said 5 years ago

    looks wonderful! have got to try this! (:

  • theroyal

    theroyal said 5 years ago

    i love how tuesday :)

  • TheScarfTree

    TheScarfTree said 5 years ago

    Very nice, I can smell the aroma already! Don't like mustard to hot please - must be just right! Thanks for the lovely article! Thanks!

  • CuffandCollar

    CuffandCollar said 5 years ago

    I've got to try this recipe, thanks for sharing!

  • danielkelly

    danielkelly said 5 years ago

    I really want to try growing and making my own mustard this year! Air Max 2011 I just cant find mustard seeds anywhere (I can only find mustard seed the ingredient). Anyone know where to find some?

  • devitjandra

    devitjandra said 5 years ago

    Aww..mustard - simply yummy! Our preference: fig mustard.

  • Dryw

    Dryw said 5 years ago

    I never tried to make mustard, I'll definiterly try this recipe if I find the seeds!

  • BozenaWojtaszek

    BozenaWojtaszek said 5 years ago

    Great post! Very inspirational, also for my art: www.textilecuisine.blogspot.com Thank you!

  • LittleWrenPottery

    LittleWrenPottery said 5 years ago

    Cute video, my dad really hates mustard but I quite like it its just got to be added to the right kinda food! Also honey mustard makes for a great salad dressing yum...

  • ikabags

    ikabags said 5 years ago

    I love how Tuesday :) In Paris wednesday :)) Thanks so mcuh !

  • redemptionart

    redemptionart said 5 years ago

    Coleman's mustard made into a paste, in shoyu...perfect for dipping fresh sashimi! yum! aloha!

  • AudreysBrush

    AudreysBrush said 5 years ago

    Really nice. Thank you for sharing. Awesome Mustard !

  • dragonhouseofyuen

    dragonhouseofyuen said 5 years ago

    was very interesting reading until I got to this very sad bit - 'For summertime use, brush mustard on chicken, salmon or rabbit and then grill.' - surely it is a reflection of a society's empathy (or lack of) for other living beings when they flippantly throw in 'edible' animals without any thought - I do rabbit rescue advocacy work - and thanks - but this really makes it all the harder to get the message out there that rabbits are already terribly mistreated! etsy - You Should Know Better ! .......

  • JustOffNormal

    JustOffNormal said 5 years ago

    I'm still dreaming about a random road trip stop in Wisconsin to the World's Largest Mustard Museum. (It was maybe 300 square feet- but hey- the shop had free tasting!) Thinking about the garlic and white wine mix there still gets me craving pretzels.

  • beverlytjenkins

    beverlytjenkins said 5 years ago

    I also own a Cafe & Catering Co. (besides making mosaics here) and have always been enthralled with Mustards ... My Honey Mustard is delicious by the way!! Thank you for sharing!! Cannot wait to make me some mustard :) Beverly

  • chickfamilyink

    chickfamilyink said 5 years ago

    I love the chemistry of those two. Thanks for pointing out the flirting.

  • thevelvetheart

    thevelvetheart said 5 years ago

    Can't wait to try this. Thanks!

  • backyardbirdsong

    backyardbirdsong said 5 years ago

    Haha! brilliant... mustard and gherkins = unbeatable

  • elizabethwren

    elizabethwren said 5 years ago

    must try this- thanks !!!

  • lindaketelhut

    lindaketelhut said 5 years ago

    One of my favorite condiments! Must try - thank you!!

  • MegansMenagerie

    MegansMenagerie said 5 years ago

    Sounds great! A must try!

  • Parachute425

    Parachute425 said 5 years ago

    Who knew it was so easy? Great hoiday gift idea or wedding favor. (designing label in my head)

  • AurDenDesigns

    AurDenDesigns said 5 years ago

    Perfect for this time of year.

  • Wingnut51

    Wingnut51 said 5 years ago

    Im going to have to try this. Sounds interesting. Im not a fan of mustard much unless its Honey Mustard for my chicken nuggets :) I wonder if it matters what kind of wine you use. Hm I guess experimentation is going to make it more fun.

  • FreakyPeas

    FreakyPeas said 5 years ago

    wow, what a great blog. thanks etsy.

  • pitterpattertutus

    pitterpattertutus said 5 years ago

    Oooh! I love this! I grew up down the street from the oldest mustard mill in the country that is still stone ground (Raye's!) and buy it by the gallon! This will be a great addition to summer bbqs!

  • BingoBox

    BingoBox said 5 years ago

    We are going to make our own mustard now - thank you. ps - We miss Zuni's Caesar salad !!

  • SoliDeoGloriaSDG

    SoliDeoGloriaSDG said 5 years ago

    O' yum!

  • kathyjohnson3

    kathyjohnson3 said 5 years ago

    Thank-you for sharing!

  • NicoAndMooMoo

    NicoAndMooMoo said 5 years ago

    now I only need a pretzel! :D

  • amckernan

    amckernan said 5 years ago

    Yum! Thanks Etsy! And please do not turn this into a vegan/omnivore debate, you are NOT a better person than anyone else on here that does eats meat, we simply have different viewpoints on what is ok for humans to eat, and Etsy wants to appeal to ALL of their audience, which includes us meat eaters!

  • ChrissiesRibbons

    ChrissiesRibbons said 5 years ago

    Oh this is SO FUN! Love these two together! WIll try out this recipe at our next BBQ... yum!

  • emilybidwell Admin

    emilybidwell said 5 years ago

    Whooot! This is so cool.

  • accentonvintage

    accentonvintage said 5 years ago

    Great article! Love all kinds of mustard!

  • indigobjects

    indigobjects said 5 years ago

    There is an independent sandwich shop in my hometown that has been there for years. Every time any sandwich is ordered, the owner/operator says, "Whaddaya want on it, MUSTARD?!" I heart mustard! Enjoyed your tutorial blog!

  • tigersanddragons

    tigersanddragons said 5 years ago

    We enjoy fancy mustards but it seems that most flavoured ones are based on Dijon mustard and my partner can't stand Dijon. Thanks for the recipe, now we can make our own!

  • bhangtiez

    bhangtiez said 5 years ago

    mmmmmmm.......mustard..........thanks for sharing!

  • littlecuriosityshop

    littlecuriosityshop said 5 years ago

    This is wonderful!!! I love mustard and I love to cook, but I never thought it would be so easy to make my own!

  • KettleConfections

    KettleConfections said 5 years ago

    This looks so delicious and simple, can't wait to give this a try. Thank you for sharing this with us!

  • sophiesbeausavon

    sophiesbeausavon said 5 years ago

    mmmm those all sound very yummy!

  • myneedlehabit

    myneedlehabit said 5 years ago

    Totally Love Mustard, So Absolutely Must Try This!

  • AlpineGypsy

    AlpineGypsy said 5 years ago

    Oh YUM! I didn't know it was so easy to make mustard?? Must try it, thank you ♥ Heidi

  • Verdurebydesign

    Verdurebydesign said 5 years ago

    Our fridge door is full of different mustards. They are great to take camping. Thanks for the post.

  • OrderlyCivilians

    OrderlyCivilians said 5 years ago

    MUSTard! I'm only a fan if it's in bbq sauce, honey mustard, or as an added kick to brown sugar baked yams!

  • chucklarge

    chucklarge said 5 years ago

    so great!

  • girliepains

    girliepains said 5 years ago

    Oh! I saw some mustard seeds in my local spice ailse at a supermarket this morning! What a coincidence. Who would buy mustard seeds on Etsy? omg

  • Threads30Thirty

    Threads30Thirty said 5 years ago

    Mustard is my fave. if you have nothing else this can still make the perfect turkey sandwich. Thanks! I made it with more of the dark seeds very tasty!

  • AccentsandPetals

    AccentsandPetals said 5 years ago

    Thank you for sharing.Gotta try this . i love making Nepali momos with mustard sauce.

  • DogwoodWinter

    DogwoodWinter said 5 years ago

    The mustard family is seriously one of the coolest plant families ever! Besides being tasty, mustard has a lot of the beneficial properties that Brassicaceae boasts in general. I've actually been thinking about fresh mustard seed lately -- I guess this is a timely how-to!

  • beadstylin

    beadstylin said 5 years ago

    I bought mustard seeds tonight and am SO trying this. Thank you!

  • ScrapunzelPixie

    ScrapunzelPixie said 5 years ago

    Not a fan of mustard, but could be converted by this!

  • Mclovebuddy

    Mclovebuddy said 5 years ago

    love this classic recipe. cut and paste time. :D

  • SerantoniDesigns

    SerantoniDesigns said 5 years ago

    Loved you both! Take the show on the road! Mary Serantoni SERANTONI Designs

  • reiddamnit

    reiddamnit said 5 years ago

    awesome!

  • Macha2

    Macha2 said 5 years ago

    Love mustard even more than I did before! Didn't realize that it would be so easy to make my own. Thanks for the video!

  • pinkpurr

    pinkpurr said 5 years ago

    Thanks for sharing! Nice to have the real thing at the bbq instead of the same old boring cheap yellow mustard.

  • baublesnfripperies

    baublesnfripperies said 5 years ago

    Totally making honey mustard tomorrow!

  • wiredroxz

    wiredroxz said 5 years ago

    Very cool, gonna give it a try......merci :)

  • SoftGalore

    SoftGalore said 5 years ago

    So making this.

  • busybodybelle

    busybodybelle said 5 years ago

    As much as I love cooking and trying out new things, I can't believe I've never even thought of trying this. Thanks so much!

  • HandiworkinGirls

    HandiworkinGirls said 5 years ago

    Ooo, yummy! Now I need a pretzel. :D

  • enewbrough

    enewbrough said 5 years ago

    I have found a love of Dijon mustard in recipes no one would ever know, now I can make my own mustard with this recipe! I never liked mustard until this year but like the fancy versions of it! This one is one I can add anything to, to make it my own. I love to cook, missed my profession, should of been a chef or in that line of work!

  • Furiousdreams

    Furiousdreams said 5 years ago

    Etsy - the new food channel. Thanks, guys.

  • somewhereintime4u

    somewhereintime4u said 5 years ago

    I'm so making All of these Mustards!! Thanks

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