Recipe provided by Winter Rosebudd
Homemade mustard is so easy and so much more delicious than anything store bought. You can add different ingredients after soaking your seeds overnight and flavor it any way you want!
Note, the brown mustard seeds are quite a bit hotter than the yellow, so adjust according to your taste. I used equal parts in this recipe, along with a tablespoon of habanero oil, so this one packs a punch and that’s how we like it around here!
I recommend getting the best and freshest mustard seeds you can. They keep awhile, but lose potency after 4-6 months.
Calolea Habanero oil and Ale mustard
1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds.
3/4 cup Calolea White Balsamic Vinegar
1/4 cup ale (any brown beer will do)
Soak seeds in above ingredients in a covered bowl on the counter overnight. You should see that the seeds have absorbed all of the liquid and are nice and plump.
Put seed mixture in a food processor and add the following ingredients…
3 fresh cloves of garlic
1 tablespoon Calolea Habanero oil (or less if you prefer)
1 tablespoon salt
Blend until the seeds start to break up and get creamy. Adjust seasoning. If it seems dry, add more vinegar or beer to taste (or whatever you can think of!). Scoop into jars and stick it in the fridge and don’t even look at it for at least a couple days. You want the flavors to combine and it just gets better over time!
