OK here you go - our "secret recipe" -
House of C Yellow Mustard
Soak:
1 cup dry yellow mustard seeds
1.5 cups apple cider vinegar
2/3 cup flavored vinegar - from a jar of vinegar pickled veggies - we've used bread & butter pickle juice, pepperoncini juice, dill pickle juice, hot giardiniera - whatever you like. We save our jars of pickle juice once the veggies are gone from it for just this purpose. If you don't have any flavored vinegars just use more apple cider vinegar.
Put seeds and vinegars into a quart jar, stir once a day and let sit on the counter at least 2 days - we usually do 4 or 5.
Processing:
Your jar of soaked seeds/vinegars
1 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. onion powder
2 tsp. turmeric powder
1 cup flavored vinegar (see above) (apple cider vinegar is fine too if you don't have flavored vinegars)
12 to 20 ounces liquid - beer is really good, water is fine if you don't have anything else, we tried white wine one time and it made Dijon mustard!
Pour seeds and soaking liquid into a strong blender - we use a Vitamix. Add seasonings and flavored vinegar and 12 ounces of liquid. Start at lowest setting of blender and gradually increase speed as mixture begins to blend. When mixture starts to thicken, add more beer or water til you get the proper texture. We always make it JUST a bit thinner than French's yellow mustard consistency as it will thicken up a bit as it sits. It should basically be a nice yellow consistent product - no seeds visible.
Makes 1.5 to 2 quarts yellow mustard.
The flavor is pretty sharp the first week but mellows as it sits. We never refrigerate it. We fill up a squeeze bottle with the mustard for daily use.
This is the base we use each time. We've tried it using hard cider - good! We've tried it using ALL water - good! We've used everything from light lagers to dark brown ales - all good! Have fun experimenting.
