Basic mustard is nothing more than mustard powder and water. What gives it a “bite” is the chemical reaction that happens when you mix the mustard seed/powder with a “cold” liquid (if you like mild mustard, then use a warm liquid). The trick is to mix in an acid, like vinegar, after the chemicals react, to lock in that fiery flavor.
This mustard will not deteriorate since it’s mixed with vinegar and salt. Refrigeration is not needed, but it you want to keep that fiery flavor, I would recommend it.
TIP: Mustard seed is extremely expensive at the grocery store. I found a source for mustard seed/powder that comes in a set called “Colonel Mustard’s Favorite Set” at My Spice Sage. It includes one each - 16 oz. Mustard Powder, Yellow Mustard Seed, Brown Mustard Seed, and Brown Crushed Mustard Seed, for $26.00. This set goes a long way in making mustard. Your order will also include a free spice sample of their choice, a free sample of your choice, and free shipping. I am not an affiliate of My Spice Sage.
I hope you try this recipe and let me know how you like it.
Miss Lady Bug’s Dixie Mustard
1/2 cup Ground Mustard
1/2 cup Mustard Seeds Whole (Brown)
1/2 Mustard Seeds Whole (Yellow)
1 1/2 cups (or 12 oz.) Stout Beer (or water)
1 1/2 cups Red Wine Vinegar (or cider vinegar)
2 tablespoons Brown Sugar
1 teaspoon Granulated Garlic
1 teaspoon Kosher Salt
1 teaspoon Black Pepper Freshly Ground
1/4 teaspoon Ground Ginger
1/4 teaspoon Turmeric
1/4 teaspoon Cinnamon
1. Whisk together ground mustard, mustard seeds and COLD beer in a bowl and set it aside for ten minutes (creates a chemical reaction).
2. Add vinegar (locks in fiery flavor), sugar, and spices. Whisk.
3. Let sit for 24-48 hrs, covered.
4. Blend in food processor (or blender to break up softened seeds).
5. Adjust thickness with mustard powder if desired.
6. Add to sterilized jars.
7. Refrigerate to preserve spiciness.
I double this recipe to yield approximately four pints. Delicious! Enjoy.