When DB, AKA the Foodie Stuntman who blogs at Crazy Foodie Stunts, announced the theme for this week's #SundaySupper, I was inspired. I had already taken a modified pledge for October #Unprocessed, so this wasn't a stretch. But I wanted to try something completely new to me. So, I decided to make my own mustard.
We have made Homemade Mayonnaise and Homemade Ketchup. I figured it was about time to tackle Homemade Mustard. Here goes...
One note: I initially thought this would be an herb-heavy mustard. But as I was blending it, I opted to add in just maple syrup and fennel seeds. It's still a pretty strong blend. I will have to try to make it less pungent next time. So, this is exactly what I did. Cooks and eaters beware; it's potent stuff.
Ingredients
- 2/3 C brown mustard seeds
- 1/2 C organic apple cider vinegar
- 2/3 C water
- 1 t fennel seeds
- 1/2 t ground turmeric
- 1/2 t red chili flakes
- 1 T sea salt
- 2 T organic maple syrup
Procedure
Mix apple cider vinegar with water and add mustard seeds.
Leave to soak for 3 days.
Add mustard mix to a blender. Add in the rest of the ingredients,
Pulse and blend until you get the consistency that you want. If you think it’s too thick, add water a tablespoon at a time and continue to blend until you get it smooth.
Spoon into jars. Cover. Store in the refrigerator.
Pulse and blend until you get the consistency that you want. If you think it’s too thick, add water a tablespoon at a time and continue to blend until you get it smooth.
Spoon into jars. Cover. Store in the refrigerator.
Here's what the rest of the #SundaySupper crew whipped up for this #Unprocessed week...
- Brioche Dinner Rolls by That Skinny Chick Can Bake
- Stuffed Peppadew Peppers by An Appealing Plan
- Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
- Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
- Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
- Sweet Potato Fries by Hezzi-D's Books and Cooks
- Indian Spiced Dal and Sag Aloo by Happy Baking Days
- Homemade Energy Bars by The Foodie Army Wife
- Honey Thyme Chicken by Cindy's Recipes and Writings
- Sweet Potato and Carrot Hash by Fit Foodie Runs
- Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
- Spicy Smashed Fingerling Potatoes by Magnolia Days
- Autumn Panzanella by Crazy Foodie Stunts
- Black Bean and Corn Salsa by What Smells So Good?
- Curried Apple Chips by The Wimpy Vegetarian
- Stuffed Acorn Squash by Rhubarb and Honey
- Homemade Hash Brown by Basic N Delicious
- Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
- Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
- Basic Roasted Cauliflower by Cupcakes & Kale Chips
- Baked Beet Chips by The Dinner-Mom
- Crispy Tex-Mex Quinoa Patties by Bobbi's Kozy Kitchen
- Authentic Chicken Tinga by Shockingly Delicious
- Jacket Potato Party by Jane's Adventures in Dinner
- Mom's Homemade Vegetarian Meatballs by The Life and Loves of Grumpy's Honeybunch
- Chicken and Sweet Potato by MealDiva
- Chinese Five Spice Chicken Stir Fry by Nosh My Way
- Easy Slow Cooker Chili by Amee's Savory Dish
- Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
- Grilled Burgers with Garlicky Arugula by Cooking Chat
- Baked Zucchini with Spicy Tomatoes by Food Lust People Love
- Fall Squash Soup by Ruffles & Truffles
- Stuffed Sweet Potatoes by Momma's Meals
- White Bean Pesto Stew by eating in instead
- Seared Pork Stack by annaDishes
- Gnocchi with Peas and Pesto by Curious Cuisiniere
- Pumpkin & Sausage Pasta by Confessions of a Culinary Diva
- Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
- Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
- Gluten Free Peanut Butter Blondies by Pies and Plots
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Potent mustard sounds good to me. A little will go a long way. I'll have to try this one.
ReplyDeleteThat is true, but this almost had that pungent wasabi quality. A very little bit would go a long, long way!
DeleteOoh, I love mustard but didn't know it was so easy to make. This sounds fab!
ReplyDeleteI was surprised, too. I will definitely be making it again.
DeleteYou know, when I was a kid, I hated mustard. Now I can't get enough of it! Great recipe!
ReplyDeleteThanks. I was surprised at how easy is was to make.
DeleteI'd never thought about making my own mustard, but yours looks to die for! What a great recipe!
ReplyDeleteYep. I agree with the addition of the maple to balance out the flavors. I've never made my own mustard so now I'll have to try.
ReplyDeleteYou definitely should, DB. I am wondering about my using brown mustard seeds instead of yellow. Maybe the yellow is more mellow. I'll have to test it out.
DeleteI was gifted with some homemade mustard and it tasted amazing! I've always wanted to make it and now I have a terrific recipe to try!
ReplyDeleteNothing wrong with these flavours!! May have to try it for Christmas!
ReplyDeleteHow fun! I will have to try this - I bet the maple syrup adds a nice layer of sweetness to the mustard.
ReplyDeleteTumeric tempered with maple syrup looks to be a mighty blend indeed! Mustard - whether its Dijon or Asian or Camilla's special creation is a welcome topping to any potato in the Ninja kitchen =)
ReplyDeleteAwww...thanks!
DeleteAwesome! I'll have to try this. Soaking for THREE days! I'll need to plan ahead!
ReplyDeleteI love mustard but have never made my own. Guess I need to change that. Thanks for showing me how.
ReplyDeleteRenee - Kudos Kitchen
I love making my own dips, and this combo sounds perfect!
ReplyDeleteYUM!! I love all things mustard! I have got to give your version a try!!
ReplyDeletePlease do! And tell me what you think, Bobbi.
Deletehoho--homeade mustard sounds like such a blast! Love the idea--so inspired ;)
ReplyDeleteInteresting combination of flavors. I bet this would be great on pork!
ReplyDeleteI bet it would be good on pork. We ate it with sausages. But pork sounds great. Thanks for the suggestion.
DeleteLike you, I've made both mayo and ketchup, and I've had mustard on my list forever! Thanks for a great recipe - pinning this one to make it soon!!
ReplyDeleteGreat, Susan. Would love to hear how it goes for you.
DeleteThis mustard sauce would be so good with Cindy's chicken bites! Great recipe!
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