Yes you can. So I ordered a pound of mustard seeds early in the summer in anticipation of making mustard pickles and relishes with the summer's bounty. Now, it's fall and I have a LOT of mustard seeds left over. Hmmmmm I'll make mustard. It can't be that complicated. I consulted my favorite foodie and her Homemade Pantry cookbook which I'm obsessed with. I used her recipe for mustard, which I tweaked a tiny bit... sorry, Alana. It's unavoidable. It was easy and I ended up with three jelly jars worth of spicy goodness for my sandwiches, pretzels and stinky cheeses. Looook looook. You can do it, too. I buy bulk spices through my local food coop via Frontier Herbs but I'm sure you can find them online or at Costco even. The recipe will make about 1 1/2 cups of mustard so I doubled it. Hey I had a ton of mustard seeds to work with here. This is the original version.
*Note* you will need to let the seeds soak overnight and then the final product has to "cure" or mellow for a week in the fridge.
1/2 cup dry mustard seeds, yellow or brown or a mixture of the two
1/3 cup white wine vinegar
1 small shallot minced
2 cloves minced garlic
2 tsp sea salt
3 Tbsp light honey
pinch of ground ginger
In a glass or ceramic bowl add the mustard seeds. Cover with water three inches over the top of the seeds. Cover and let this stand for at least 12 hours or up to 72 hours. I chose 24 hours because that's just when I got around to it. Drain the seeds and put them into a blender or food processor. Add all the rest of the ingredients and grind until you have the consistency you like. I found 3-4 minutes made a nice texture with plenty of whole seeds left. You could let it go longer if you want more of a Dijon style mustard. Pour it into glass jars and let it cure in the fridge for a week.
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