Homemade mustards

[Horseflesh]

Thanks @Temptd2 !

Since I found the thread I have made a few attempts. The trials I kind of improvised kind of sucked, I think I did not use enough liquid and the thick paste never mellowed.

I did make one dijon-ish recipe that was very good, good enough that I stopped using the similar store-bought version... though now I can't find my recipe link or printout

 

[Temptd2]

Two winters ago, we had a lot of rain and a ton of mustard plants grew in the hills around my house (black mustard thanks to Father Junipero Serra who was responsible for the California mission system). I spent hours picking the mustard plants and separating the seeds from the plants until I had two quart mason jars full. The problem has been that I haven't found a recipe I like yet. I'll have to give the ones on this thread a try.

It's been another rainy season, and the mustard is starting to grow like crazy again, so I plan to harvest more when the seeds form. I know I could buy mustard seeds cheaper at the market, but I like knowing it came from my neighborhood and I harvested it.

Where are those taken? General vicinity would be fine if you don't want to divulge exactly where you live!

 

[ba-brewer]

View attachment 616796
Two winters ago, we had a lot of rain and a ton of mustard plants grew in the hills around my house (black mustard thanks to Father Junipero Serra who was responsible for the California mission system). I spent hours picking the mustard plants and separating the seeds from the plants until I had two quart mason jars full. The problem has been that I haven't found a recipe I like yet. I'll have to give the ones on this thread a try.

It's been another rainy season, and the mustard is starting to grow like crazy again, so I plan to harvest more when the seeds form. I know I could buy mustard seeds cheaper at the market, but I like knowing it came from my neighborhood and I harvested it.
View attachment 616797

We have similar looking mustard growing all over the Bay Area, Father Junipero Serra must of really got around.

I have seen people in the mustard fields and had always thought they were picking the greens, but maybe they were after the seeds too.

 

[pvpeacock]

Palos Verdes, California. In the second picture, you can see Catalina Island in the distance.

 

[pvpeacock]

The greens are popular from what I have heard. I’ve never tried them

 

[Temptd2]

Palos Verdes, California. In the second picture, you can see Catalina Island in the distance.

Ahh, pretty place!

I'm from north of there, Monterey Bay. We got that lovely mustard too. One of the things I sort of miss now that we live in AZ.

 

[user 211287]

Thanks @Temptd2 !

Since I found the thread I have made a few attempts. The trials I kind of improvised kind of sucked, I think I did not use enough liquid and the thick paste never mellowed.

I did make one dijon-ish recipe that was very good, good enough that I stopped using the similar store-bought version... though now I can't find my recipe link or printout

Some of mine took weeks to mellow into a good mustard. Use a sweet or semi sweet white wine to thin the thick ones. White balsamic vinegar works pretty well too. The dijon mustard powder from myspicesage wasnt bad. Its just rather expensive to use by itself.

Even the sorta "blah" ones were fairly good when mixed with some mayo or Miracle Whip. Im thinking even a ranch dressing might be interesting.

 

[Temptd2]

We found that using wine in the processing gave a much more pungent result, more like a Dijon, than using beer. Not sure why that is but if you look at the ingredients in Dijon, I believe it has wine in it (the commercial ones) - it took it a lot longer to mellow out too.

The ones we make with beer mellow fairly quickly, like within a week or two. They become pretty much like a more flavorful French's yellow mustard. We use them liberally on hamburgers and any sandwich where you want a yellow mustard. Good on corned beef and cabbage too!

 

[applescrap]

Mustard!! I ended up making some on a whim a few months back and posted in the cooking thread, many of you commented and looking for that recipe I found this thread. Since I ran out of that first attempt, I have craved it. Thanks for all the tips here. Strange my initial attempt was boiled iirc. I ended up tasting it as it cooked and WOW it was hot at first and then dijonny if thats a word. I see many of these are no boil. Wonder whats the difference? Excited to make Chinese style hot mustard I love it. So water and powder, then vineagr. Sounds doable. Thanks.

 

[applescrap]

Rereading my boiled mustard needed no time to age and its flavor was set and did not change. It had a point it was so good and I went past that. It went from perfect consistency like grey poupon to more lumpy. But flavor did not change other than less fresh. Feel inclined to make it this way so I dont have to wait!

 

[bracconiere]

i tried to find the graph for how many minutes for how much heat you want before adding acid to stop the reaction.....couldn't find it but i know to make mustard it's a mater of adding water then after how ever many minutes you want it hot too, you add an acid to stop it.....

 

[user 211287]

Excited to make Chinese style hot mustard I love it. So water and powder, then vineagr. Sounds doable. Thanks.

Look for S&B hot mustard powder. Directions should be on the can. Its wicked stuff. Fresh made blows away the tiny packs you get at Chinese places.

 

[applescrap]

Updating my mustard journeys ... I bought a pound of colmans and it came in a pretty cool can. Just like the little but 16oz size. Mixed it with water. Started tasting iirc at 10 min, 5 min, whatever was tasting it. Put it in a woozy and have been tasting it since. Not sure the heat diminished that much, but could be wrong. I couldnt remember when to add the vinegar, but will try after 10min next time. Enjoy the hot, but need to make a batch of the boiled mustard too.

They taste different to me. The chinese hot mustard tastes like hot mustard. The boiled recipe tastes like a gourmet mustard in a jar. I am not sure I love the hot mustard on my sandwich or burger so am wanting a batch of both laying around. Next steps, follow temptd's idea of pickle juice and beer and also try stopping the hot mustard after 10 minutes with vinegar. Also would like to try honey and who knows what could be tossed in. Thanks so much again for all the tips and inspiration! Oh btw, did make the chef peppin dressing with left over mustard. Haha, dont have lettuce so am thinking marinade. It's a couple spoon fulls of mustard, some onion (shallot), garlic, salt, and 4 to 1 oil to vinegar. A cup onto quarter cup vinegar.

 

[user 211287]

Colmans is good stuff too. S&B has more of a kick to it. If you ever had Chinese hot mustard with an eggroll you got an idea what im talking about.

 

[applescrap]

I love Chinese hot mustard and to be sure the colmans was close, but not as hot as restaurant hot mustard. Will keep an eye out for the sb!