Have you ever made your own mustard? To celebrate National Mustard Day (the first Saturday in August according to the National Mustard Museum) I decided to give it a whirl. Oh my! Could it be any easier? And you can make it in small batches and customize it anyway you’d like. I went spicy sweet with this Chipotle Honey Mustard.
I made a chunky style using whole mustard seed, but you can use mustard powder for a smoother product. For the liquid, I chose a mild rice wine vinegar so it would not detract from the mustard, honey and chipotle. But I saw recipes using everything from beer to grapefruit juice to cognac!
I only had yellow mustard seeds in the house which are not quite as spicy as the brown. But, it’s not the “yellow” mustard seeds that makes traditional American mustard bright yellow. It actually makes a grayish brown color when pureed. When it was first mass produced someone got the bright idea to add turmeric to turn it yellow in order to differentiate it from prepared horseradish. Turmeric is the yellow brown powder in the photo above. It’s a wonderful spice with many health benefits. Not that you are going to get a huge dose from mustard, but it adds a lovely color and subtle taste.
The red powder in the photo above is the chipotle chili powder. What was I thinking when I added all of that in from the start? WAY too much for me. My advice based on painful experience is to add a little, then add more if you feel it needs it after sitting overnight.
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Until next time, happy eating.