Easy Homemade Grainy Cider Mustard with Honey
Mustard is a beautiful and versatile condiment that can have thousands of varieties and flavours. It's super easy to go to the supermarket and grab a mustard off the shelf, but have you ever thought of making your own mustard? It's a very simple process, grind the seeds, add the liquid; and BAM! a star addition in any charcuterie board or recipe, plus it's recommended to make in advance.
I love to use both colours of mustard seeds to give it nice balance of mild (yellow seeds) and bit more bite (brown seeds) plus its added a lovely colour to the mustard. The main thing to remember when making mustard is patience. It needs time; time to soften the seeds, and to marinate after you are done as it will change the taste completely.
Do you have a favourite condiment that could be made with cider? Let us know and we may feature your recipe!
¼ cup yellow mustard seeds
¼ cup brown mustard seeds
¼ cup mustard powder
½ cup flat hard cider (Recommended: Bee Mine)
½ cup apple cider vinegar
2 tbsp brown sugar
1 ½ tsp salt
fresh ground herbs
Soaking the mustard seeds is the first thing that needs to be done. Start by adding the mustard seeds, mustard powder, apple cider vinegar and the flat hard cider in a medium-sized ceramic bowl. Cover the bowl but not airtight and set aside for 12 - 24hours. This resting time softens the seeds and helps get a creamy consistency.
Mix the mustard seed mixture in a small food processor with the salt and sugar until the seeds are coarsely ground. Add any other optional ingredients and mix if need be. The amazing thing is you can make it how you want it, the trick is to be patient.
Cover and refrigerate. The mustard will change taste over the next few days.
- want more grainy mustard? try using only the seeds for a different texture
- want more spice? try adding different ingredients like horseradish
- want it more herbaceous? try adding fresh ground herbs
- not enough honey flavour? add more honey
A delicious condiment that can be added on a charcuterie board, in a homemade vinaigrette or marinade or with pasta, potatoes, fish or chicken dishes.
Let us know if you try the recipe out and tag us on Instagram.