Making a Mustard

[beerbreath81]

Got some dried peppers from pepperlover thought i try a small batch of mustard, if good will duplicate on larger scale
 
Yellow Bhut Mustard:
(got recipe by looking at a bottle of frenchs mustard ingrediant list, omited the garlic)
 
Start by grinding one of these in coffee grinder, and place in bowl

 
put one of these in the bowl

 
add 1/4 bottle of one of these

 
then add 1/2 tbls of paprika, and 1.5 tsp salt, should look something like this

 
then add 1/4 cup water, 3/4 cup AC vinegar, stir with whisk
 
i rehydrated 7 of these beauties

 
and threw all into food processor

 
learned that i should have just ground the bhuts in the coffee grinder too...food processor left chunks....had to run through food mill after. Here is end results

 
Taste: Very mustard/horseradishy....will put in fridge to mellow for about two months
 
 

 

[Pepperjack91]

So you ground mustard seed and also put pre ground mustard? I thought those were the same things.. Am I wrong?
I was just thinking about making some mustard the other day so I'm glad you posted this!

 

[beerbreath81]

Ha ha...yes that exactly what i did but its just cause thats what i had in my cupboard. 10-4 on they are the same thing. Probably a bit "fresher" using seeds rather than ground. I will say that the mustard is very pronouced, best I can describe is that horsradish, wasabi, nose burn feeling/taste, very little bhut flavor at this time. I have never done a mustard before and am curious to see how flavor will mellow.

 

[Pepperjack91]

Well let us know how the flavor changes. It sounds great

 

[RocketMan]

BB, you must have been channeling the same thing I have been. Mustards have been on my mind lately too. Got a couple of ways I want to try it. Interesting you just ground them up, I was reading a couple of different recipes and they talked about soaking the mustard seeds before grinding it all up. Looks good can't wait to see how it's doing in a couple of weeks after it's gotten all happy with itself and all

 

[Penny]

That does sound good, anything with horseradish in it, is good in my books.

 

[beerbreath81]

BB, you must have been channeling the same thing I have been. Mustards have been on my mind lately too. Got a couple of ways I want to try it. Interesting you just ground them up, I was reading a couple of different recipes and they talked about soaking the mustard seeds before grinding it all up. Looks good can't wait to see how it's doing in a couple of weeks after it's gotten all happy with itself and all

RM I did my searching on google for technique and did come across the soaking method too. I never did find out the benifit to this and most just called for grinding them up.  As for the recipe i just looked at the ingrediants on the back of a frenchs mustard bottle.

 

[SmokenFire]

Grinding your own mustard seeds allows you to go for more of a 'stone ground' mustard if you'd like.  The powder is always going to be very fine and make a more classic 'salad' type mustard.  All depends on what you're after in your mustard.  A man's mustard is an individual journey imo
 
Note:  The temperature of the water used to make the mustard will have a HUGE effect on final taste.  Mustard made with COLD water will always be 'hotter' (that nose burning wasabi type taste) whereas mustards made with HOT water will be more mild tasting.  The hot water helps denature or inhibit some of the natural enzymes IIRC, but of course YMMV.  I think black and brown mustard seeds make for hotter mustard too.  
 
That stuff you made looks kickass BB, and I am now motivated to make a batch for myself to use up ham and turkey leftovers from Christmas..
 
EDIT:  Plochman's is the best mustard on the market imo - French's has never done it for me.  For dijon types I dig the stuff in the small jar or crock made by Le Maille.

 

[Chilidude]

 Plochman's is the best mustard on the market imo - French's has never done it for me.  For dijon types I dig the stuff in the small jar or crock made by Le Maille.

 
Tried some of the Chicago fire and the yellow mustard in the burger restaurant. Both of them tasted pretty average for my taste buds..imo. Nothing beats the taste of Finnish made mustard, but different people likes different stuff.

 

 

[ajijoe]

Grinding your own mustard seeds allows you to go for more of a 'stone ground' mustard if you'd like.  The powder is always going to be very fine and make a more classic 'salad' type mustard.  All depends on what you're after in your mustard.  A man's mustard is an individual journey imo
 
Note:  The temperature of the water used to make the mustard will have a HUGE effect on final taste.  Mustard made with COLD water will always be 'hotter' (that nose burning wasabi type taste) whereas mustards made with HOT water will be more mild tasting.  The hot water helps denature or inhibit some of the natural enzymes IIRC, but of course YMMV.  I think black and brown mustard seeds make for hotter mustard too.  
 
That stuff you made looks kickass BB, and I am now motivated to make a batch for myself to use up ham and turkey leftovers from Christmas..
 
EDIT:  Plochman's is the best mustard on the market imo - French's has never done it for me.  For dijon types I dig the stuff in the small jar or crock made by Le Maille.

AH YES !!  LE MAILLE  i love that mustard my friend and his dad used to go to LAC DES ISLES  Canada and stop off in a town called MANAWALKI and picked up that stuff for me all the time because i loved it!!  its been at least 20+ years since i have had it but still remember how good it was
 
HEY BEERBREATH i seem to remember when i was a kid my friends dad making his own mustard with stale beer it had a snap to it and it was good, it seems with the exception of the hot peppers and the beer the recipe he followed was the same as yours
 
i love mustard
 
thanks your friend Joe

 

[Brain Strain Pepper Head]

I love mustard but being a vegan I have more uses for a good Ketchup recipe...Although this one looks good

 

[beerbreath81]

SF--Wow, good to know on the hot vs cold water. I wonder if heating/cooking the mustard a while will get rid of that nose burn

 

[Ragnar]

+1 on the Le Maille. Great stuff. I blend frozen (thawed) pods with a tiny bit of water, dump the jar into a bowl, add the pepper puree and bam - there's my lazy explosive mustard. The 5-minute special. 6 choc bhuts in a large jar is just about perfect.
 
BB, looks like a good mix you got there, maybe one day I'll try from scratch too.
 
Edit: (sp)

 

[jakeb]

Anybody grow their own mustard?
 
It would be fun to grow your own mustard and peppers.

 

[scratchzilla]

Hey, another Vermonter! Welcome!

Cooking the mustard will cut some of the nose burn down, and will help thicken it up a bit too, if that's your thing.

 

[Monkeypods]

Hey this sound really good !! cant wait to give it a try....all the possibilities

 

[beerbreath81]

Hey, another Vermonter! Welcome!

Cooking the mustard will cut some of the nose burn down, and will help thicken it up a bit too, if that's your thing.

I was wondering if that might help, probably give it a nother couple weeks and then heat up and cut with some vinegar/water and see what I get.
 

Hey this sound really good !! cant wait to give it a try....all the possibilities

Hey another Colorado member....

 

[Monkeypods]

Thanks Beerbreath,I'm looking forward to this season, I'm new to the super hot world but as a life long Foodie, I have been very surprised by how well these peppers enhance the other flavors your cooking with. I'm hooked for good now.

Hey my brother in law is a home brewer also, have you ever tried to make a pepper beer? He was going to try one this year as soon as my pods come in.

 

[beerbreath81]

Hey my brother in law is a home brewer also, have you ever tried to make a pepper beer? He was going to try one this year as soon as my pods come in.

Not personally, I have tried the chili beers on the market, and I did stick a few peppers in at bottling at on a couple of mine once.  Both the market beer and mine i really didnt care for.

 

[beerbreath81]

Update:
 
This mustard has been sittin in the fridge for a couple months so i figured it was time to finish it up. Gave it a taste and still had that mustard "nose burn" counld detect bhuts much at all.
 
1. Took contents of jar and emptied into a saucepan
2. Added 2 cups white vinegar, 1 cup water, and pinch of salt
3. Brought to boil, and then to simmer until consistancy was close---about 45 minutes time
4. Mustard was not coming together, so into a blender with 1/4 C Agave Nectar it went, and blendered for about 2-3 minutes.
5. Results came out really good, Nose burn is gone, nice honey mustard taste with a fair amount of heat---probably a 5-6 on heat scale
 
Mustard Soup--

 

 
I dont think anything was gained by letting this mellow out in the fridge. I pretty sure this can all be done at once.
 
Also when reducing this down in saucepan, keep watch, wants to boil over at first and then when mustard becomes thick it will start to splatter outside pan so be sure there is a lid nearby.  I used this as my indicator it was reduced enough and time to add to blender.
 
Enjoy!