Homemade Mustard

Mustard is a divine food, and we carry some fabulous mustards at the store.  If however, you want to try making your own, try this Chef Rachel recipe.

Needed for this Recipe:

A Sunshine Coast Olive Oil Co. Vinegar such as: Sherry Reserva, Champagne Wine Vinegar, Red Wine Vinegar, Serrano Honey Vinegar, Tangerine Dark Balsamic, Maple Dark Balsamic, Jalapeno White Balsamic, Oregano White Balsamic, Peach White Balsamic, Honey-Ginger White Balsamic, Traditional Dark Balsamic

Ingredients
1 cup ground yellow mustard seed
2/3 cup Sunshine Coast Olive Oil Co. vinegar (Sherry Reserva, Tangerine balsamic, Maple balsamic, Champagne Wine Vinegar, Serrano Honey or Jalapeno (for heat), Oregano, Red wine, Peach, Honey ginger, Traditional, .. and on, and on.
1/3 cup honey (omit this if you are using a sweeter vinegar such as tangerine balsamic)
1 teaspoon sea salt or try one of our flavoured salts: truffle, lime, merlot.

Method

Combine the ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing it in an airtight container.

You can also play around by adding herbs, sea salts, ale, wine, chillies, peppercorns, horseradish, and on and on.  The possibilities here are endless.

Depending on how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteristic, or allow it to sit at room temperature for a day +/- which will mellow it’s flavour the longer it sits out.

A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade.  Place the mustard in a bowl, and slowly whisk in the vinegar of your choice.  Whisking quickly and continuously, follow with the olive oil of your choice.  The key here is to whisk briskly so that it creates a homogenous emulsification that holds the oil and vinegar together as opposed to what it would normally do which is separate.

Makes about 1 1/2 cups.