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Homemade mustard HFH

Walchit

Walchit

Been looking at some recipes, and wondering if I can hot fill and hold in woozy bottles if the ph is right.

Also interested in how you guys would go about making the sauce. I want it to be a spicy mustard with a touch of honey.

I'm about to go and find some mustard seed this morning
 
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Wellllllll, that Swad mustard powder turned out pretty hot. Way too harsh for me atm but that will mellow after a few days in the fridge.
 
I used about
7 tbs of mustard powder and 1 tbs Colemans
1 tbs of dbl strength cider vinegar and 1 tbs white balsamic
1 tbs Wild Turkey Honey.
Almost a tsp of good horseradish
1/4 tsp salt and turmeric
 
More adjustments later after it settles down. Its hard for me to even get past the HOT MUSTARD flavor atm but i think it could use some honey.
 
 
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Thinking of making mustard in the class, I'm working on a recipe they can do all at one setting. If they want to do a mustard, I'll probably have them grind first, soak for 20, mix in the rest. The ones I made yesterday are tasting pretty good. Definitely could be hotter. Brown or black seeds would probably help with that.
 
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Get a small can of the S&B Oriental Hot Mustard. Take a HUGE whiff after its sets a few minutes. :P
 
Its enough to make you cry. :D
80a226a8-37ad-45eb-bc4d-e613f0a34855_1.a0a146a3f253d090698156b1289c48f3.jpeg
 
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Walchit said:
I was thinking thick but pourable. The Danny cash habanero mustard I have is in a plastic bottle with a "bbq sauce sized" opening lol.

I am thinking of calling this Bhut Mustard so a thinner consistency would be alright! At least The Hott Dude will like it.
Click to expand...

Hahaha - There was a time when we couldn't get the small hole dispensing caps.
 
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I have been fermenting whole mustard seeds about 2-3 weeks in a 3% salt brine with some starter saved from a pepper fermentation as a base.
The other ingredients like honey, horseradish etc... added after fermentation and when blending it up. Really tasty stuff that is stored in the refrigerator and just gets better with time.
I think the extra time fermenting makes a difference.
 
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mcbob said:
I have been fermenting whole mustard seeds about 2-3 weeks in a 3% salt brine with some starter saved from a pepper fermentation as a base.
The other ingredients like honey, horseradish etc... added after fermentation and when blending it up. Really tasty stuff that is stored in the refrigerator and just gets better with time.
I think the extra time fermenting makes a difference.
Click to expand...

I've always made my mustard directly from the seeds, no other process. Then again, I'm usually making it for Chinese dinner, trying to match the hot mustard the restaurants serve.

I'm going to have to try the fermentation some time, thanks for the idea!
 
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PtMD989 said:
I tried to grind dry seeds in a mortar and pestle, it was like trying to smash ball bearings with a stick [emoji38]


Sent from my iPhone using Tapatalk
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The blender or food processor used makes a huge difference. The Ninja fp didnt do diddly squat. The BlendTec aced it. I picked up another BlendTec recently. They sell refurbished for really reasonable.
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We did another mustard at the recent Making Hot Sauce 101 class.
 

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