Whole Grain Mustard

Instructions

1. Combine vinegar, water, yellow mustard seeds, and brown mustard seeds in medium bowl. Cover with plastic wrap and let stand at room temperature for 12-24 hours.
2. Measure out ½ cup of mustard seeds and set aside. Combine sugar, salt, xanthan gum, and turmeric in the jar of an immersion blender. Add remaining vinegar–mustard seed mixture and blend until smooth. Return to bowl and stir in reserved whole mustard seeds.
3. Portion mustard into two 1-cup jars. Cover and let mustard stand at room temperature until it has reached desired spiciness, 24-48 hours. Refrigerate.

Testing Notes

• Latest try
  • 8% sugar, 3% salt, 0.2% xanthan gum, 0.2% turmeric.
  • 12 hrs soaking
  • Immersion blended
  • 48 hours resting at room temp
  • Turmeric alone resulted in a fairly cool (as in cold) yellow color. Consider 0.1% paprika for warmth.
  • Tasting Notes:
    • too much liquid (reserved too many seeds? versus need to blend finer?)
      • Try straining seeds, then reserving by weight for consistency.
    • Couldn’t tell if the texture off was off or not. Try 1%-1.5% xanthan gum next time.
    • lost bitterness after 24 hours.
    • 48 hours resulted in much more horseradish-like heat.
• Brands:
  • Grey Poupon
    • 6% salt, <6% sugar
  • Inglehoffer
    • 10-29% sugar, 3.75% salt, <3.75% garlic
  • Private Selection
    • >2.75% garlic, 2.75% salt, <2.75% sugar
• Ideas:
  • Soak in only water for more heat? Soak in beer?
  • Reserve more whole seeds? (don’t reserve liquid - keep for blending)
  • Still bitter? Try a different ratio of yellow to brown (2:1?)
  • Soak in salty water (ferment?), then add vinegar?
• Additions:
  • Garlic
  • Extra yellow mustard powder (karashi?)