In just two simple (I mean crazy simple) steps and less than 5 mins prep, you can make your own spicy mustard!
What’s The Difference Between Dijon Mustard and Spicy Mustard?
Dijon mustard actually comes from a region of France, but that shouldn’t stop you from enjoying it or making it yourself.
Although we can’t technically call this ‘Dijon” mustard because we’re not in France, nor do we know their secret recipe, I feel this recipe will give it a run for its money.
How Is Yellow Mustard Made?
Similarly to our spicy brown mustard (recipe below), yellow mustard is made from mixing a mustard powder (ground mustard seeds) and a liquid together. To give it that vibrant yellow color, they add turmeric, which is a natural herb.
How Do You Make Spicy Mustard?
For a fraction of the cost of store-bought, you can create your own Spicy Mustard in two simple steps, who knew?
All you need to do is first soak the mustard seeds, and secondly, blend the mustard seeds with a liquid. Crazy simple.
The seed combination is the trick to obtaining different types of mustard. Experimenting with different mustard seed varieties will provide you with different flavors.
First, try our recipe with brown mustard seeds, then use some different seed varieties to play with the taste.
What Ingredients Does Mustard Have?
The quick and easy answer to this question is two, just two simple ingredients. Mustard seeds and a liquid.
Obviously, you can get all fancy and add more ingredients to make the recipe unique to you, however, if you like the simple things in life, just two ingredients is all you’ll need.
Spicy Mustard Ingredients
1/2 Cup Dry White Wine
1/4 Cup Mustard Seeds (We used brown)
1/2 Cup + 1 tsp Apple Cider Vinegar (you can substitute other vinegars’)
1/2 tsp Salt
Instructions
Add all the ingredients together in a glass or plastic bowl and let soak for 24-48 hours
After soaking, blend the ingredients until smooth (mustard will be thick after it sets).
Store in airtight glass or plastic container in the refrigerator
You can use any blender or food processor but I used my emulsion blender for about 2 minutes.
This mustard pairs beautifully with meats, cheeses, pretzels, brats, biscuits , it is simply amazing and so easy to make.
You know what goes great with spicy mustard? Our homemade, fresh out the oven biscuits! Don’t worry they are gluten-free!
Different Types of Mustard Seeds
As I mentioned earlier, the seeds, in addition to the liquid and spices you use, is what gives your mustard different taste.
With the yellow or white mustard seeds being the common yellow mustard variety, and your brown or black mustard seeds are the spicy variety.
by The Kitchn.com
Mustard seeds come from various mustard plants. The plants produce beautiful yellow flowers which then turn to pods that contain the seeds. There are three kinds of dried mustard seeds:
White or Yellow – These mustard seeds are generally larger than brown mustard seeds but not as pungent as black or brown seeds White or yellow mustard seeds are the primary ingredient in American mustards and are also used in pickling spice mixes.
Brown – Brown mustard seeds are commonly used for pickling and flavoring meats like corned beef. Many European mustards are made with brown mustard, and it is also used a lot in Indian cooking.
Black – These small seeds cost more to grow and harvest so they are not as common as the others and Black mustard seeds are highly pungent.
Mustard seeds can be stored in airtight containers in a dry, dark place for up to a year.
“I tell you the truth, if you had faith even as small as a mustard seed, you could say to this mountain, ‘Move from here to there,’ and it would move. Nothing would be impossible.” -Matthew 17:20
Allyl isothiocyanate and 4-hydroxybenzyl isothiocyanate are responsible for the sharp, hot, pungent sensation in mustards and in horseradish, wasabi, and garlic, because they stimulate the heat- and acidity-sensing TRPV ion channel TRPV1 on nociceptors (pain sensing nerve cell) in the mouth and nasal passages.
For Dijon Mustard or Spicy Brown Mustard - Use a small amount of prepared horseradish or Wasabi in its place. Both pack a lot of heat, so just a dab will do it (definitely don't replace it measure for measure). If mustard allergies are a concern, check the label before using Wasabi.
Homemade mustard can be stored in an airtight jar or container, in the refrigerator for maximum freshness. How long does it keep? When properly stored, homemade mustard will keep for up to 1 year. What do you use Whole Grain Mustard for?
Homemade mustard is so simple to make from scratch, using just a few ingredients. The taste is so much better than store-bought. Once you make it, you'll never go back! A really great way to save money at the grocery store is to stop buying pre-packaged foods and start making your own.
Yellow mustard seeds (also called white) are the mildest, while brown and black seeds much hotter and more pungent. That said, the liquid used to moisten those seeds and bind the mustard also has a large impact on its pungency. See, dried mustard seeds or powders have no real heat on their own.
It's often made with white wine and brown and/or black mustard seeds. Dijon has a more pungent, spicy flavor than yellow mustard. The sharp taste pairs particularly well with vinaigrettes, sandwich spreads, mayonnaise, or homemade sauces.
Our blend of Asian Mustard Greens lend a flavour reminiscent of Wasabi or Dijon Mustard. and make for a perfect peppery garnish. An excellent source of Vitamin A and Vitamin K. Try our Micro Spicy Mustard Medley in these tasty dishes: Apple Cheddar Salad.
Earthier, spicier and grainier than standard mustards, brown mustard is a rustic take that contains a higher count of brown mustard seeds. In spicy brown mustard, the finished mix contains the bran of the seeds, which creates a slightly gritty texture.
The level of heat in a given mustard is directly related to the specific type of seed used. Yellow mustard seeds (also called white) are the mildest, while brown and black seeds much hotter and more pungent.
For starters, Dijon mustard combines grapes with mustard seeds, while brown mustard swaps out the grapes for vinegar. For obvious reasons, the differences in these ingredients make brown mustard tangier, spicier, and more flavorful.
Perhaps you're the kind of person who enjoys a spicy kick in their recipes. If so, spicy brown mustard may be a serendipitous replacement for dijon mustard. This substance is somewhat tangier than dijon mustard, and its texture tends to be less creamy.
Earthier, spicier and grainier than standard mustards, brown mustard is a rustic take that contains a higher count of brown mustard seeds. In spicy brown mustard, the finished mix contains the bran of the seeds, which creates a slightly gritty texture.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
