Mustard Mayhem – An adventure in whole grain mustard

So I recently decided to make some mustard.  I’m not really sure where the motivation came for this little project but it’s safe to say that my wife will get tired of mustard before I can make all of the different concoctions that I can think up!!

Mustard doesn’t have to be just the stuff you buy in the grocery store that comes in a yellow bottle.  Homemade mustard is a path to endless opportunities that can be adjusted for your intended use.  Whole grain mustard is really a blank canvas just waiting for you to impart your creativity upon it!

I started with one recipe, while thinking of many other ways to spice up the mustard and add different things.  I managed to restrain myself in the moment and only created three different batches.  Because like I mentioned before, my wife just might lose it if she found a dozen different mustard creations at the same time!

Homemade mustard sounds daunting but it is fairly easy.  There are only a few required ingredients before considering the other options.  The hardest part of making your own mustard it that you have to wait.  I hate waiting to try something ….. but it is a part of mustard making.  Whole grain mustard requires soaking the seeds for a few days and waiting again after blending.  The flavor of the mustard takes time to mature, that  can’t be rushed unfortunately.

Whole grain mustard starts with whole mustard seeds.  You can get them in the grocery store but I would suggest looking online if you are going to make more than a single batch.  They are expensive at the store!!  I used these Frontier Brown Mustard Seed and Frontier Yellow Mustard Seed.  While these are both large packages, it sure beats paying $2 per ounce in the store!

So here are the recipes:

Mustard  #1  This is a basic whole grain mustard

Mustard #2  Another basic mustard, changed the technique some.

Mustard #3  Whole grain mustard with a little kick.

Whole grain mustard can really step up the game of your tomato sandwich.  Quality heirloom tomato’s are also key so don’t forget that part!