Mustard

We bought bulk mustard seeds of three varieties last year, intending to make our own mustard.  Finally, I have taken the opportunity to make some.  I made both Dijon-style and a grainy mustard.  Here are the links to the recipes I modified:

America's Test Kitchen - Whole Grain Mustard

I think I pulsed the whole grain mustard a little more than I would like to do next time, but here's a pic of how it turned out:

It also made WAY more than I immediately need, so I'll halve it
next time I make it.

1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup white wine vinegar
~1 tablespoonful white wine

Soaked at room temperature for couple of days, then blended
in food processor with 1 teaspoonful of brown sugar.

before processing

after processing

Look how much this made!

David Lebovitz - Homemade Mustard

• 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
• 1/2 teaspoon salt
• big pinch of cayenne
• 2-4 tablespoons warm water, if necessary 
• (1 teaspoon ground turmeric) - didn't have in my pantry so not used

Soaked seeds for couple of days, as above with grainy mustard.  Then blended and I definitely needed the water to make the mustard smooth.

Both recipes are best used in 1 month.  I plan to make some potato salad right away, so that will make a good start!