My new Thing is this: I make mustard. Alright, so I’ve only done it twice, but it’s *going* to be my new Thing. The first one I made was this, a hot English-style smoked garlic and basil mustard. It certainly clears the sinuses, and it’s a treat on top of a barbecued burger with a dollop of home made ketchup, I can tell you.
I left it quite late in the day to make this mustard – I was taking it to a barbecue and had planned to make it a couple of days ahead, but life conspired to throw lots of interesting things at me during the week. Thus it was that Saturday morning dawned bright and clear and found me in the kitchen at 9.30am making mustard in my pyjamas. That’s a funny place to make mustard. Ahahaha… Aha… Ahem.
I went looking for a quick and easy mustard recipe, and soon found this one from Alton Brown, which promised to be the Best Mustard Ever. With a title like that, I thought I’d be foolish not to give it a go. I knew I wanted to add some smoked garlic and basil to the basic mustard recipe, and I altered a couple of the other ingredients too, as well as reducing the amounts. My amended recipe looks like this:
- 1 tbsp English mustard powder
- 1 tsp light brown sugar
- a big pinch of smoked sea salt
- 1/4 tsp turmeric
- 1/8 tsp paprika
- 2 cloves smoked garlic, crushed
- 1/4 cup vinegar from a jar of gherkins
- 2 tbsp cold water
- 1/4 cup cider vinegar
- 1 tbsp agave nectar
- 1/4 cup mustard seed
- handful of basil leaves
Mix all the dry ingredients except the mustard seeds together in a bowl or, even better, a jug. This bowl (or jug) will have to be big enough to comfortably hold all of the ingredients later, with room to process them with a stick blender. We do not want mustard getting everywhere, least of all in our eyes. Ouch.
Put the garlic and wet ingredients together in another bowl. Measure your mustard seeds and put them into a spice grinder or food processor. Take a deep breath and steady your hands, because we are going to go quite fast for this next bit and we are definitely not going to have time to take photos. Ready?
Grind the mustard seeds to a fine powder. OK, maybe we have time for just one picture:
I really love my new spice grinder.
Now, quickly whisk the ground mustard into the other dry ingredients, then whisk the wet ingredients in, too. Put the bowl/jug in the microwave and heat on full power for one minute. Remove from the microwave and puree with a stick blender for one minute. It’s amazing how much the mustard thickens as you blend it.
Add the basil and puree further until the leaves are finely chopped and evenly distributed.
Allow the mustard to cool at room temperature – it will thicken further as it does.
Store in an airtight container – the recipe says for up to a month but I feel like it’ll probably keep longer than that. These amounts make a small batch, which may or may not amount to more mustard than a man could consume in a month, so you might not have to face the question of how long it lasts, anyway.
June 4th, 2012 at 12:10 PM
That looks great, and fun to make, I like the smoked element!
June 4th, 2012 at 9:48 PM
Thank you! I am a huge fan of smoked food and smokey flavours. The smoked sea salt is one of my favourite ingredients and home-smoking my own garlic was a really satisfying project.
June 5th, 2012 at 1:54 AM
I read in wall street journal yesterday about the trend of smokey flavors in desserts too. Interesting read…
June 4th, 2012 at 3:16 PM
I love how you are doing all these recipes that are sort of the infrastructure that we pull off the shelf. Very cool.
June 4th, 2012 at 9:47 PM
Thanks Wendy! I’m really interested in making things from scratch, even when it would be a lot easier just to buy them. The level of satisfaction is so much higher when you’ve made it yourself.
June 4th, 2012 at 5:35 PM
I have been wanting to make mustard. I have a couple of times and it was outstanding. This combo is devine.
June 4th, 2012 at 9:46 PM
It’s amazing how much better it is than your standard mustard-from-a-jar, isn’t it? And the flavour possibilities seem almost endless!
June 4th, 2012 at 5:54 PM
Mustard with basil in it sounds fabulous.
June 4th, 2012 at 9:46 PM
Thank you, it was lovely! I really wanted to use tarragon, but I couldn’t get any – I’ll try that another time.
June 4th, 2012 at 8:52 PM
I’d never thought about making my own mustard, but this looks so easy and so good!
June 4th, 2012 at 9:45 PM
Honestly, it was so easy and quick! I don’t know if I’d say it’s the best mustard ever but it sure was delicious. I’ll be on a continuing mission to find the best one ever… 🙂
June 5th, 2012 at 1:02 AM
I made my first mustards last Winter and gave them as gifts. (It was a condiment Christmas.) One used Guinness and the other was alcohol-free. I like the ingredient list of yours, though. What color mustard seeds did you use? They can affect the heat, with white being mildest and black the hottest. Have you tried making ketchup yet? It’s a completely different condiment than store-bought.
June 5th, 2012 at 1:06 AM
I actually don’t know what colour of seeds they are, though my guess is brown as I think they are the most common. I have another mustard recipe to post which used Guinness, a lovely choice! I’ve done ketchup a couple of times, it really is a different kettle of fish. I like how you can adapt it exactly to your own tastes.
June 6th, 2012 at 9:00 PM
Smoked garlic is my new favourite thing so may have to give this a go! Fathers day is looming and my Dad does love a good mustard after all….Thanks for sharing!
June 7th, 2012 at 2:13 PM
Great idea for a present! Smoked garlic really is delicious, all the benefits of roast garlic but with that extra flavour. Yum.
June 9th, 2012 at 3:38 AM
This looks amazing, will definitely be trying this recipe!