A Stack of Dishes

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Backyard Grill Worthy Homemade Mustards #Sunday Supper

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Homemade Mustard~ A Stack of Dishes.comWe are now full on to grilling season and I’m having a blast. We had a few fits and starts learning how to wrangle the charcoals into submission, but now my beloved is the grill master supreme! While I’ve been fun playing with this new medium it doesn’t take long to start thinking about condiments.

The other day in my market I spied a young “shopper in training” who had his tiny cart filled with ketchup, relish, mayo and, of course, mustard. I smiled at the thought of sunny afternoons by the grill with his family, but then I wondered about all those prepared products.

The last time I looked at a label for ketchup I was surprised to see so many undesirable (read: unpronounceable) ingredients. This got me to thinking how we mindlessly pour this stuff on without really thinking- and may be ingesting stuff we might be wiser to avoid.

yellow mustard~ A Stack of Dishes.comI was also inspired by a conversation I had last Sunday regarding a family member that thought nothing of whipping up her own mayonnaise rather than store bought. The general consensus was “How crazy is that?”. Time in the kitchen aside, there is no question that homemade condiments of any kind are far superior in taste that store bought. I know we get used to what we know, and these days, those bottles of red, yellow or white are inexpensive enough not to think twice about it- but what if we’ve been missing out on some of the best flavor enhancers of the meal??

I’ve made mayonnaise several times in my life- the last time was by hand (not that much work really), but never mustard. I’ve had seeds in my cupboard that I’ve used to make pickles, or marinades, but I’ve never taken the time to make actual mustard.honeymustard

There are basically two camps to mustard making- those from powdered mustard, and those using the whole seed. I tried both, and both are easy to make- though for whole grain mustard the seeds required soaking overnight. The recipes are forgiving and you may half or double them according to your needs.

So the next time you’re short on a plastic yellow bottle in your fridge, you don’t every have to go without.

And don’t forget to support my #Sunday Supper pals! It’s ALL about the grill!triomustards

Three Mustards: Bourbon Whole Grain, Spicy Honey Mustard and Yellow Whole Grain
Three different mustards you can make in a snap. Just give them a day to mature before eating.
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3589 calories
368 g
0 g
130 g
95 g
7 g
1703 g
5980 g
287 g
0 g
117 g
Nutrition Facts
Serving Size
1703g
Amount Per Serving
Calories 3589
Calories from Fat 1091
% Daily Value *
Total Fat 130g
201%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 36g
Monounsaturated Fat 81g
Cholesterol 0mg
0%
Sodium 5980mg
249%
Total Carbohydrates 368g
123%
Dietary Fiber 45g
180%
Sugars 287g
Protein 95g
Vitamin A
2%
Vitamin C
46%
Calcium
103%
Iron
200%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Bourbon Whole Grain
  1. 1/2 cup brown mustard seeds
  2. 1/2 cup yellow mustard seeds
  3. 1 cup bourbon
  4. 1 1/2 cup white vinegar
  5. 1 cup dry mustard powder with 1 cup water- let sit 20 minutes
  6. 4 Tablespoons sugar
  7. 2 teaspoons salt
Spicy Honey
  1. 1 cup dry mustard powder
  2. 1 cup cider vinegar
  3. 2/3 cup honey
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon white pepper
Yellow Whole Grain
  1. 1/2 cup yellow mustard seeds
  2. 1 Tablespoon brown mustard seeds
  3. 1/2 cup cider vinegar
  4. 1/4 cup water
  5. 2 Tablespoons brandy
  6. 2 Tablespoons sugar
  7. 1 teaspoon tumeric
Bourbon Whole Grain
  1. In a large bowl combine the mustard seeds and cover with the bourbon and vinegar. Cover and soak overnight.
  2. In a food processor combine the seeds, mustard powder mash, sugar and salt and whizz to combine thoroughly. Taste for balance. If bitter add more sugar, if flat, add a splash more vinegar.
  3. Store in a sterilized jar in the fridge overnight before using, or properly can for long term storage.
Spicy Honey
  1. In a medium saucepan combine all the ingredients and simmer for 5 minutes over low heat. Adjust seasonings as above, allow to cool, then bottle.
Yellow Whole Grain
  1. In a medium bowl soak the seeds in the vinegar and water overnight. Add the bourbon, honey and turmeric and blend in a food processor. Adjust for taste then bottle as indicated above.
Notes
  1. These mustards are base recipes to which you may add flavorings such as: herbs, spices, horseradish, etc. You may do this by the bottle, or create individually to compliment the meal.
beta
calories
3589
fat
130g
protein
95g
carbs
368g
more
A Stack of Dishes https://www.astackofdishes.com/
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Comments

  3. My mom used to make her own mayonnaise. I remember when she first started doing it being surprised that it was possible. Condiments just seemed like something that had to come from a store. It didn’t look hard, but I never tried it myself. And since Joe HATES mayonnaise (more of a phobia really) I guess I never will.

  7. I was given the gift of homemade mustard a few years ago…and it was marvelous!!! Now you’ve inspired me to make my very own 🙂

  9. I love using the grill in the summer. Such a great way to cook. Love mustard, especially the spicy deli mustard kind.

  10. I am drooling thinking of each of these fabulous mustards. What great recipes!! I have never made homemade mustard before and will have to give these a try.

  11. I pinned these recipes before I got to the recipes! I´m crazy about mustards in general, and homemade is such an easy thing to do. I use mustard seeds a lot, discovered them last year. Love the flavors you´re sharing today Gail!

  13. What a lovely post! And all these variations are fantastic! You have me seriously inspired!!! 🙂

  14. I have never made mustard at home before, but these three varieties sound awesome – you’ve inspired me!

  18. I agree with you about why don’t people make condiments more? I get it if you need ketchup right now and not later (my recipe takes 30-60 minutes), but when I tried mustard, surprisingly it took me 5 minutes. 5 minutes!! That was with powdered. I like your variations on mustard. No more unpronounceable yellow bottle for me!

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