Dill Honey Mustard
You may be wondering why I’m putting a recipe for homemade mustard up here. You’re probably thinking, “Its not related to Disney, and I can pick up a bottle for so much cheaper at the store.” Let me put your mind at ease.
The mustard isn’t tied to Disney by itself. That’s true. It is, however, going to get used in several recipes I have planned. And seriously, if you like mustard like I do, making your own is the next step. All those fancy little pots of mustard with different additives – champagne, honey, cider, etc – will have nothing on what you can make yourself.
And its SO EASY.
No, really. It takes next to no effort. Just a little patience.
You have to get whole grain mustard seeds – which are available in the spice aisle, or at specialty stores like the Spice and Tea Exchange here in Williamsburg. I’ve also ordered from World Spice Merchants. They’re both good. You only need a couple tablespoons to start out, so don’t buy a ton. (Or do – if you’re like me, you’ll need them eventually.) You also need some apple cider vinegar, dried dill, dried mustard powder, and some local honey. (I’m all about buying local – and it usually tastes better than the cheap stuff at the store which may not be all real honey in the first place)
That’s it.
Measure out two tablespoons of each kind of mustard seed. I put mine in a mason jar, but anything with a lid will work. You’re going to pour about 1/4 cup of vinegar over the seeds. Close the jar. Leave it out on the counter to soak 24 hours. You can let it go up to 48, but it doesn’t make too much difference. I only did it because I got sidetracked.
So a day later, you’re going to put that mustard seed and vinegar mixture into a food processor, blender, or smoothie machine. Add about 2 teaspoons of dill, a 2 teaspoons of the dried mustard, and a tablespoon or two of honey. How much honey will depend on how sweet you like your mustard. You want more bite? Add a little less.
Now, this part really depends on your taste preferences. If you want lots of whole mustard seeds, you can blend only a few pulses. If you want smoother, blend longer. When it has a consistency you like, pour it into a jar and close it. You can taste if you want, but you’ll be disappointed. The mustard really needs to sit in the jar for about a week before you eat it. It needs that long to let the flavors hang out and make beautiful music together. I didn’t believe it either the first time I made this stuff, but it really, really makes the difference.
After a week, feel free to use it on whatever you like. I love this stuff – the only mustard I love more is Hot Pepper Mustard, which I’ll post a recipe for later on. Just make sure to keep some of this mustard around. You’re going to need it for some of the recipes I’m planning!
The recipe will make one small jar, but if you need more, you can easily scale this up to make any amount you like. Just remember that it isn’t canned or sealed, so it has to stay refrigerated.
- 2 tbsp dark mustard seeds
- 2 tbsp light mustard seeds
- 1/4 cup apple cider vinegar
- 1-2 tbsp honey
- 2 tsp dried dill
- 2 tsp dried ground mustard
-
Measure out mustard seeds into a mason jar or other container with lid. Cover with vinegar and let soak for at least 24 hours.
-
Pour mustard seeds and vinegar into a blender or food processor. Add remaining ingredients and pulse to desired texture.
-
Pour into a jar, close, and let sit in refrigerator for at least one week.
