A Southern Grace: colonel mustard in the kitchen with the knife

February 6, 2014

colonel mustard in the kitchen with the knife


My condiment of choice changes about as often as my dessert of choice, and right now, I'm all about mustard.

It goes on my hot dogs and hamburgers, of coarse course, and I also (weirdly?) like it on my fried eggs and chicken breasts. I put dried mustard in my quiches and casseroles and pretty much anywhere I'm using ground beef. I just can't get enough.

In the past, my go-to mustard has been the plain ol' yellow stuff (no Grey Poupon for me, thanks), but I've recently gained an appreciation for the whole-grain, coarser variety. After trying several different types from the store (for which I shelled out enough moola to make me uncomfortable), I decided to try to make my own.

Guess what--it's easy! Not only that, you can make it as spicy and acidic as you want. I saw several recipes that added allspice, so I gave it a shot--it's subtle and I think it's safe to say that it'll go into my homemade batches from here on out. Even if mustard isn't one of your favorite condiments, I encourage you to try starting from scratch and creating your own version!

Crass Rough Coarse Mustard
  • 1/2 cup dry white wine
  • 1/2 cup white wine vinegar
  • 1/4 cup brown mustard seeds (about 1-1/2 ounces)
  • 1/4 cup yellow mustard seeds (about 1-1/2 ounces)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon allspice
Combine ingredients in a nonreactive mixing bowl.
Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.
Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes.
Transfer to a jar and cover.
Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)


Rosa's Yummy Yums said...

It looks delicious! That is something I haven't made yet...



Angie's Recipes said...

Just today I thought about making some wholegrain mustard! This recipe comes just in time.

Rosita Vargas said...

Oooh se ve muy delicioso lo harè me gustò,hugs,hugs.

Beth said...

Love your post title! And what an innovative recipe. I don't use mustard as a condiment on burgers or hotdogs, but I use it in recipes all the time.

Marjie said...

Mustard on beef, or mixed with honey as a rub for pork or ham is just wonderful! I like your idea of making it yourself.

Big Rigs 'n Lil' Cookies said...

Your picture looks delicious! I never considered making mustard before, but I will now.

Unknown said...

Interesting. Never thought of making homemade mustard before. Thanks for the recipe.

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Caroline Taylor said...

Great to be able to make your own mustard!

Jackie@Syrup And Biscuits said...

Aren't you the smartest thing ever?!! I've never considered making homemade mustard. You rock!

caribougrrl said...

I love mustard. Hot mustard, grainy mustard, sweet mustard, mustard sauces... I honestly believe some foods exist simply as a vehicle for mustard.

Anyway, your grainy mustard looks great! Blend it a wee bit more and it would be perfect for dipping french fries... ;)

Choc Chip Uru @ Go Bake Yourself said...

Mmm your mustard on a sandwich, I can almost taste it right now :D

Choc Chip Uru

scrambledhenfruit said...

I do love mustard, but have never made my own. Maybe I'll be adventurous and try- this looks good! :)

Blond Duck said...

Way too hot for me!

Joanne said...

I'm still coming around to mustard...slowly but surely...

~~louise~~ said...

Clue? I LOVE that game, Miss. Scarlet, lol...

You are going to be surprised to learn I've actually made my own mustard many times, Grace. It has been a while since I've made it but it is on my to do list right up there with homemade yogurt! (another easy inexpensive "condiment" of sorts:)

Not only do I have a Pinterest board devoted to mustard but National Mustard Day is celebrated in August! I think mustard in highly under-rated. I love that you made your own. I agree with the addition of allspice it adds a little "something."

Thank you so much for sharing, Grace. Kudos to you! (I will be pinning it:)

I Wilkerson said...

I made mustard for the first time this year--so easy and awesome! In fact a friend who happened by went right out and bought ingredients to make her own. Nice post idea!

Barbara said...

Hah! My favorite game and I even have the movie, which always cracks me up.
Loving your mustard, Grace. Going to pin it when I get to other computer.

Nutmeg Nanny said...

Oh I would LOVE to try this recipe out! I love trying out new sauces, this really looks flavorful too :)

Kitchen Knives said...

It goes on my hot dogs and hamburgers, of coarse course, and I also (weirdly?) like it on my fried eggs and chicken breasts. I put dried mustard ... 2kitchenknives.blogspot.com