I don’t even like mustard that much, and I LOVE this mustard. It’s sort of like a more interesting Grey Poupon or Dijon.
From Helen
“Grandma Toinie found this recipe in the Country Today newspaper. This is serious mustard. It has a lot of spices in it, which makes it taste a little bit hot and also a little bit sweet. It’s very tasty in a sandwich and in my chicken cordon blue recipe. There are no preservatives, and it’s pretty basic to make.”
It pairs great with Helen’s Citrus Ham, so I’m going to drop the recipe here.
But you’re not getting step-by-step pictures because I’m not going to make this mustard. Like a lot of you out in the world who are going through COVID-19, I am self-isolated at home, and making this mustard is like setting off a vinegar bomb. Helen actually said if you have spring allergies, it’ll clear you right up.
It smells so strong that we joked once with a friend, who had a skunk spray under her cabin, that Helen should go there and make mustard to cover up the skunk smell.
Ok, haha, it’s not that bad, but maybe wait for a warm day, so you can open the windows. Also, the smell doesn’t last once you’re done.
OK, if anyone is left who is brave enough to try this, here it is:
Homemade German Mustard
Ingredients
- ⅓ cup whole mustard seeds
- ⅔ cup boiling water
- ⅓ cup powdered mustard
- 1 cup cider vinegar
- 2 tbsps brown sugar
- ½ tp salt
- 1 tp onion powder
- ½ tp garlic powder
- ¼ tp ground cinnamon
- ¼ tp ground allspice
- ⅛ tp ground cloves
- 3 tbsps maple syrup
Instructions
- In a small bowl, combine ⅓ cup of the boiling water and the mustard seeds. Mix well, and set aside.
- In another small bowl, mix the powdered mustard with ⅓ cup boiling water. Whisk until powder dissolves. Set aside for 10 minutes so the flavor can develop.
- In a small saucepan, add vinegar, brown sugar, salt, onion powder, garlic powder, cinnamon, allspice, cloves, and maple syrup. Mix together and bring to a boil. Then reduce heat and simmer for 5 minutes.
- Mix in both mustard mixtures from step 1 and 2 to the vinegar mixture
- Pour mixture into blender and blend on high until mustard seeds are crushed.
- Pour mustard into container with a tight fitting lid and refrigerate.
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