Home » How to Make Mustard in the Nutribullet

How to Make Mustard in the Nutribullet

facebook icon
twitter icon
google plus icon
pinterest icon

Go Make This: Homemade Spicy Mustard | Feed Your Skull

Have you been wanting to know how to make mustard? Of course you have!

If I thought creating and composing new sauerkraut flavors was fun, let me just tell you the arena of mustard is just as exciting. I love mustard on unbelievable-earth-shattering sandwiches, to dip vegetables and fries into, a dollop whisked with vinegar for an amazing low-fat salad dressing, and the list will surely continue.

Think of all the porter, stout, spicy garlic, and sweet mustards one can make! I am more than reasonably excited to make said mustards.

The best part about making homemade mustard is it doesn’t take as long as sauerkraut and while this isn’t truly a fermented condiment it is pickled and I think it will be quite easy to evolve it into one.

This recipe is for a whole-grain golden mustard. It’s mildly spicy and can be customized to your palette. The instructions are straightforward with simple already-in-your-pantry spices.

It looks like an artisanal mustard you’d buy while wine tasting in the Columbia Valley and costs a fraction of the price because you’ve whipped it up in your kitchen. All it requires is soaking whole-grain mustard seeds in white wine vinegar overnight and then blending it with a few spices in a personal blender cup (like the Nutribullet). Transfer it to the fridge for a few days to allow the flavor to build momentum.

That’s honestly the worst part. Waiting. Hopefully you still have a little mustard left to get you through the next few days. Wondering about shelf-life? Depending on how much you use and how often this batch could last up to 6 months and up to a year if you’re slow-going.

Go Make This: Homemade Spicy Mustard | Feed Your Skull

The texture is thick like Grey Poupon though you can thin it out to your desired consistency. Spread it into rustic bread slices creating a gold canvas for sandwich creativity.

Mustard Anime

How to Make Mustard in the Nutribullet

    Ingredients

    • 1 1/4 cup white wine vinegar
    • 1/2 cup yellow mustard seeds
    • 1/2 cup brown mustard seeds
    • 1 1/2-2 teaspoons sea salt
    • 1 teaspoon ground turmeric
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • dash of nutmeg
    • water (if needed)

    Instructions

    1. Place vinegar and mustard seeds in 4-cup pyrex dish, whisk, cover, and let sit for 1 day at room temperature. Place a towel over it to keep light out or put in a cabinet.
    2. The next day empty soaked mustard seeds and vinegar into a tall Nutribullet cup. Add in sea salt, turmeric, allspice, cinnamon, ginger, and nutmeg. Blend until smooth adding water 1-2 tablespoons at a time—if needed—until the desired consistency is reached.
    3. Transfer to a 16 oz mason jar, cover, and let it sit in the fridge for 2-4 days before using.
    https://feedyourskull.com/2016/03/30/how-to-make-mustard/

    Must-Know Mustard Facts

    1. It’s not the most popular condiment (sniff sniff 😭)
    2. In the 4th & 5th centuries, Romans might have been the first to experiment mixing the ground seed with grape ‘must’, making burning must = mustard
    3. Grape ‘must’ is just the juice from juicing fruit, stems, and seeds—nothing musty smelling about it
    4. In the 13th century Dijon, France was the mustard making capital
    5. Netherland and Northern Belgium often use mustard to make soups
    6. Mustard seeds and therefore mustard are a good source of magnesium, selenium, and omega-3 fatty acid
    7. Mustard on hotdogs didn’t appear until 1904 in the United States at the St. Louis World’s Fair
      [source]

    Go Make This: Homemade Spicy Mustard | Feed Your Skull

    If you would like a MILDER MUSTARD opt for 1 cup of yellow mustard seeds instead of 1/2 brown 1/2 yellow. If you would like a SPICY mustard, go all in with brown seeds or at least 75%. If you would like more of a seedy look, play around with reserving a few tablespoons of soaked seeds and mixing them in after the blending process.

    We would love to see your food pics! If you give this recipe a whirl, let us know. 💚 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram so I can say hi and repost! xx

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    CommentLuv badge

    This site uses Akismet to reduce spam. Learn how your comment data is processed.