Home Farm Herbery

The Art of Making Gourmet Mustard©

By Arlene Wright-Correll

There is a big difference between what we buy off the shelves of our grocery stores and what we can make.  Not only health wise, but taste wise and also self gratification.

Some times it may be the only thing you make and you make it only once a year as Christmas or special occasion gifts. However, you make it so well you become famous for it and once in awhile it leads to a whole new business adventure for you.

One example may be making honey mustard and here is my Home Farm Herbery Easy Honey Mustard.

Ingredients:

2 tbsp. Organic Brown Mustard Seeds 

6 tbsp. Organic Yellow Mustard Seeds 

2/3 cup organic apple cider vinegar

1/3 cup of water (I prefer distilled or filtered)

½ cup local honey

1.5 tsp. Sel Gris sea salt fine 

Directions:

Combine the mustard seeds, 1/3 cup water and vinegar in a bowl while stirring well to completely submerge the seeds.  Cover and allow soaking at room temperature for 3 days.  I usually stir or swirl the bowl every day to see the transition. On the 4^th day pour the mixture into a blender, add honey and salt and blend until smooth.  Store in sealed jar and refrigerate.  Use a glass or plastic lid to keep the vinegar from corroding the metal.

Get creative y adding 1 tsp. to 1 Tbsp. of aromatic seeds during the soaking process or adding your favorite dried herbs or powdered spices just before blending.  Then create a nice label with all the ingredients and say something like “Hand Blended Honey Mustard by “Your Name”.

You can do the same thing with Home Farm Herbery’s Oktoberfest Mustard.

Oktoberfest Mustard

This delicious tangy sweet mustard goes well with almost anything! Try it on bratwurst, smoked luncheon meats and pork!

Ingredients

1 12 oz beer (your favorite)
1 cup brown mustard seeds  

1 cup water
1/2 cup malt vinegar
1/2 cup lightly packed dark brown sugar
1/4 cup dry mustard powder
1 tbsp horseradish powder 

1 tbsp onion powder 

1 tsp turmeric ground 

1 tsp allspice ground 

Directions:

Combine beer and mustard seeds in a stainless steel saucepan. Bring to a boil over medium heat. Remove from heat, cover at let stand at room temperature several hours. 

In a food processor, puree the seeds and beer until blended and well chopped. (You might want to retain a slightly grainy texture.) Return mixture to saucepan and whisk in all remaining ingredients.

Bring to a boil over high heat, stirring constantly. Reduce heat to medium and boil gently until, stirring frequently, until mixture is reduced by a third. (About 30 minutes) Store in a glass jar and refrigerate.

Again, in the event it is a gift put a great label on it.