Mustard Recipes

[Florida Chris]

I've come to realize that I spend a lot of money on mustard. I just love it, and I've continued to search for something store bought that makes me happy. I probably go thru 4-6 bottles/jars per month.

I think it's time to try to make my own. Who's got the recipes I crave?

I'm looking for two styles at least.
First would be something HOT but still with flavor. I'm not a heat chaser, but I do like me a hot mustard. My store bought go-to for hot are Coleman's and various Chinese style mustards. I like sinus clearing levels of heat but I also like how it hits then leaves the party pretty quick. Similar to how Ingelhoffer Horseradish sauce hits, but looking for mustard rather than horseradish. I don't want to suffer for hours. Store bought can hit hard but there's not much depth to the flavor.

Second would be a low-key yet flavorful mustard. I found 1 years ago at a gourmet shop but I don't remember the brand and I was on vacation when I bought it. I want to say it had champagne vinegar, thyme, and some other savory herbs. Flavor was enough to for you to say "Oh! Mustard!" but it lasted on the tongue a bit. Very nice!! It was one of those where if you created it, like a rub or BBQ sauce, your friends would ask for a bottle.

Throw me what you got, guys!

 

[indaswamp]

If I remember right, foamheart has some recipes posted for homemade mustard....

 

[indaswamp]

Here ya go...
https://www.smokingmeatforums.com/threads/who-makes-their-own-mustard-s.308867/

 

[chopsaw]

Here's the one I use .

Who makes their own mustard (s)?

My wife loves French's mustard. To me it's meh. I prefer a spicier bite. I needed to buy mustard, but wasn't thrilled about the offerings and prices available at the store. More than 30 years ago, I used to make my own sweet-tasting but spicy hot Dijon-style mustard. It was a simple recipe to...

www.smokingmeatforums.com

It's fantastic .

Looks like it was linked above . I thought that was the Foamheart one .
Any way , it has the horseradish sting . I used powder and seeds , and crushed to many seeds . Plus , I think it's the longer it's in the water the hotter it gets ? Adding the vinegar stops the heat build up ? Not sure , but I think that right .

 

[chopsaw]

Here's the one from Foam ,

Black Indian Mustard ~ Foamheart

Cajun Black Mustard First I have to tell you there are different colored mustard seeds. The lighter the seeds the milder the taste. These black seeds are from India and they are, let’s call it spicy. Dave sent some to me to play with; he gets me off on creative journeys too often. LOL One...

www.smokingmeatforums.com

 

[Florida Chris]

Thank you fellas!! The Foamheart one sounds like what I'm looking for on the hot side and the link by Inda and Chop should cover the second option.

Off to Amazon I go for supplies!!

 

[chopsaw]

should cover the second option.

LOl , OK . Let me know what you think . I got the one from noboundres so hot I couldn't eat it .
Had to tame it way down . Was way more intense than The Ingelhoffer horseradish .
About an 11 on the blindness scale .
Has to do with how long in the water I think .
Keep us posted .