Note that that for this Homemade Mustard Recipe, I used white (or yellow) mustard seeds. There are darker seeds are much stronger. I didn’t use them with this batch but it might be interesting to do a mix or use those instead. You can find mustard seeds in most supermarkets as well as Indian markets. The turmeric gives the mustard a lively color, doesn’t it? You could tone it down by adding less, although I find it rather amusing.
Yield 1 cup (250g)
1/3 cup (55g) mustard seeds
1/3 cup (80ml) white wine vinegar
1/3 cup (80ml) dry white wine, or water
1 tablespoon maple syrup
1 teaspoon ground turmeric
1/2 teaspoon salt
pinch bigof cayenne
2-4 tablespoons warm water, if necessary
optional: 1-3 teaspoons prepared horseradish, to taste
1. Combine all the ingredients of this Homemade Mustard Recipe, except the horseradish, in a stainless-steel bowl. Cover, and let stand for 2-3 days.
2. Put the ingredients in a blender and whiz until as smooth as possible. Add 2 to 4 tablespoons of water if the mustard is too thick. Blend in the horseradish, if using.
Inspired from https://www.davidlebovitz.com/homemade-mustard-recipe-joe-beef/