Hint: dry seeds coffee bean chopper…
Yes. But they still don’t grind up as fine as the stuff you get at the grocery store. Although maybe I should run it through a strainer to keep out the husks, maybe that would get me what I’m looking for.
Man, my coffee grinder flat powderizes whatever is in the thing…
You may indeed need to sift the chaff away from your desirable powder.
I have not personally tried to powderize this particular material.
I’ll try toasting them first to drive away any moisture.
Per my research that’s a wrong move.
I made some badass mustard earlier this week:
1/4 cup brown mustard seeds
3/4 cup white mustard seeds
2 tsp salt
2 tbs of red wine vinegar
2 tbs red wine
enough cold water to achieve desired consistency
ice cubes
I ground up the seeds in the spice grinder. Then into a blender with all the rest of the ingredients, though I added the vinegar once the mixture was somewhat blended. Blended some more to my vision of what mustard should look like and poured into wide-mouth mason jars. Dated the tops and placed in fridge. Ended up with a respectable 1.5 pints of mustard.
The ice cubes helped keep it cold to preserve the hotness.
Initially it was very bitter, but after a couple days it is mellowing nicely with a very nice heat that lingers. It stays with you differently compared to chile heat. I’m getting a lot of sophisticated flavors dropping out of the heat.
Mustard is now back up there in the top five condiments in the euge household. Currently it’s beating out mayo, sriracha and salsa.
Wait, I’m confused. How the hell is Siracha not in the top 5?
I read that as he’s got Siracah in third so it’s still in the top 5
I don’t worry too much about grinding it fine, but then I like a rough, grainy textured mustard. You can always add more of the mustard powder and a bit more liquid to smooth it out if desired.
The nice thing about home-made mustard is that it’s so forgiving. You can’t go too far wrong - add a bit more unground or lightly ground seeds if you want it more grainy. Add a bit more ground mustard powder if you want it smoother. Add more peppers, ginger, horseradish, etc if you like a bit more bite. And you can always go back and adjust it after the fact if you really want - though I’ve never done that.
One of my more recent discoveries was that you can buy ground brown mustard seed as well as yellow. I hadn’t seen that in the local stores until the last year or so. It’s a nice addition as well.
The main problem with home-made mustard is that it disappears too damn fast, and all my friends want me to give them jars to take home. Just like with beer, the best batches disappear way too quickly.
I’ve never made mustard by the galoon - but I’m thinking that might be necessary 
For what it’s worth, we use malt vinegar. My girlfriend is the one who usually makes it, and uses a really simple method. Place the seeds (mixture of brown and yellow) in a clean, used Newman’s Own salsa jar. Let them sit for the appropriate amount of time, and then use an immersion blender in the jar. Add spices or beer when blending. I think the immersion blender is genius though. Such a time saver, and no mess to clean up.
Another satisfied customer of this recipe. I added some fresh horseradish root to my batch. I can’t wait to get my meat grinder/sausage stuffer in the mail so I can pair it up with some homemade bratwurst.
Who would have thought that making your own, quality mustard would be so easy and cheap!
I just ordered all the ingredients for this recipe from Penzey’s. I’ll give it a try as soon as I get them.
Any secrets to preparing the recipe? Tips or tricks?
I just made another batch a couple days ago. One cup of seeds make about a quart of mustard. This time I went 50/50 with the white and brown.
Ground the mustard in the spice grinder but am wondering if it is really necessary. I also just used cold water and ice-cubes and let it sit at least 10 minutes before adding the acid-based liquid.
For that I used 10oz of a particularly good Abbey beer that I made and 1/4 cup of vinegar.
So it was “beer mustard”. 
Taste is really rich and complex and will shape up to be a really fine mustard.
You want to use cold liquid to increase the heat and the acid sets it. So if you like really hot mustard don’t add the juice/vinegar/wine/beer right away. That’s the main trick to making mustard.
Supposedly if you make plain mustard you can leave it at room temp and it won’t spoil. I leave mine in the fridge though I’d like to let it ferment a bit like they did in the old days. I think they used the must from winemaking. So will have to try that and I’ll use another beer and it’s dregs.
I’ll try that. Nice tip euge…thanks.
FWIW, I don’t think it’s worth the effort to grind them in a grinder. However, I have never done it that way. I just let the seeds get plump from the vinegar as they sit in the jar I will use, and use an immersion blender to grind them. Very easy, and no extra mess to clean up.
I’d like to try some mustard. What do the seeds cost and where do you get them?
I get them from a supermarket that has spices in bulk. Maybe Trader Joe’s has Mustard seeds. Like a Whole Foods… Anyway, I pay next to nothing for them since they weigh very little.
I found that Penzey’s has really great prices on mustard seed. Luckily, one opened up on the other side of the city a few months ago. I think I paid $5 for a pound of whole seeds. Check out their website. They ship too.
Do you guys generally use mustard powder along with the crushed seeds or are the seeds enough by themselves. I’ve seen recipes both ways.
Thanks for the heads up on Penzey’s. They have some good prices and the shipping is fair as well.
I generally use both, because I can’t get the seeds ground fine enough. Although I’ve made mustard with just seeds, and that works well too. Really, i think it just depends on how gritty you like your mustard.
I just use the seeds. Pulverize in the spice-grinder (mrCoffee mill) and then prepare mustard in the blender.