MDK: Making Your Own Mustard
There is a lot to be said about making your own … well anything. It’s nice to make adjustments to ingredients according to your own tastes and likes. For me, creating my own building blocks has always been what I’ve done the most in my dirty kitchen. What do I mean by building blocks? It’s the things like ice cream, condiments, etc, that don’t constitute the end product, but only a part of it.
Mustard is one of those important ingredients. Whether it is in sandwiches, braised rabbit dishes or with strawberries (try it), this creamy yellow concoction is important tot he process. So I decided to make my own. Here is the process (it’s quite easy).
Start by finding some whole mustard seeds. It’s not as easy as you might think — especially since Canada is one of the largest producers of mustard in the world.
Once you’ve found them, the rest is simple. It is 1 cup of mustard seeds (I like to mix equal amounts of yellow and brown seeds, for more bite), 1 cup of vinegar (I use apple cider vinegar which has a 5% acidity count), and 1 cup of booze.
This is where you can really make your mustard your own. A light white wine makes a light mustard, a dark beer makes … you get the picture. For me the darker, richer, the better. So I decided to use one of my favourite barley wines from les Iles de la Madeleine. The Corps Mort (dead body) from À l’abri de la Tempête has a ton of smoke and caramel, while being buttery and lightly hoppy on the finish (at 11% one bottle will do).
Now it’s time to combine everything into a stainless steel bowl. The recipe is below. The trick with the golden condiment is time. Time for the chemical reaction that makes mustard mustard to take place. The most important thing I can tell you is to avoid heat. Any high temperatures will stop the reaction in its tracks. But don’t use any cold liquids either. I once used a cold beer directly from the fridge and the mustard bite was so intense I could only use it in cooking.
Once you’ve mixed everything together you can cover the bowl up and put it aside for about 24 hours. On the counter is fine. Once the time is up, simply put it all in a food processor or blender and grind away until you hit the perfect consistency. Place your freshly made mustard into a glass jar and let it sit in the fridge for a couple of days (I like to wait at least a week). You can make mustard often, tweaking the flavours here and there to make it your own. Isn’t that what it’s all about.