Grainy Bavarian Mustard

Grainy Bavarian Mustard

When I was chatting with a friend the other day, she told me that her honeymoon flight had just been booked and they would be landing in Munich.  I said, “Oh, really?  That’s great!  I didn’t know that you were going to Switzerland!!”  I am officially living evidence of the failures of our school system.  Sigh.  

So geography isn’t my thing. That’s okay, right?  I mean, who DOESN’T need a friend in their life who thought that San Francisco was a state, or that ‘Djibouti’ referred to an Australian tribal instrument, and still doesn’t really believe that Kyrgyzstan is an actual country?  One thing that I DO know, however, is how much I enjoy making, eating, and serving food from many different nations.  I couldn’t cite annual rainfall or average population growth, but even so the paltry list of facts I know about Djibouti involve things like Fahfah soup, lentils with cinnamon and smoked meat, and maybe some banana fritters to hold body and soul together.  Similarly, I may not be able to point to Munich on a map (I’m so very, very ashamed of myself right now) but I could talk your ear off for hours about spaetzle, sauerbrauten and gugelhupf.  If there was such a thing as Culinary Geography back when I was in school, I may have chosen a different major.

Flavorful condiments are an integral part of multi-cultural cooking, and I have a holy-hell collection of vinegars, sauces and blends in the arsenal of my pantry.  One of the key players that I go back to again and again is my old friend mustard.  Mustard is so simple to make and yet utterly complex in flavor, and it lends itself well to anything from sauces to marinades, and sandwich spreads to stuffings.

When I think about my preferred variety of mustard, it’s just impossible for me to play favorites.  I love both grainy mustard and smooth.  Dijon, honey, dill, spicy Chinese mustard, yellow mustard – there is enough room in my heart for each and every mustard of the world.  If it was possible to lead a healthy existence as a Mustardarian, I would take up the challenge with open arms.  Oh yes, walking by street vendors would be a hazard as hotdogs threw themselves at me in an orgiastic display of ballpark glee.  Salami would quiver with the anticipation of my arrival, and pork tenderloin would frantically wave it’s arm in the air yelling, “PICK ME!! PICK ME!!!!”  

The best thing about mustard is that it’s almost embarrassingly easy to make at home.  And yet, when you serve your Friday night charcuterie platter with home pickled cornichons and a jar of your very own mustard (snapshot of Tina’s life, Part 1), well, you’ll be a star.  Why?  Because people just don’t MAKE their own mustard these days, which is mind boggling considering that it takes next to no active working time, and the rewards are so very, very worth the (minimal) effort.

Earlier this week when I set out on a mustard-making mission, I had two very different visions:

1.  Make a sweet and savory mustard that could be paired with roasted game or in a vinaigrette over bitter greens.  We did that.

2.  Make a mustard that Mike could put on the sandwiches that he eats when he gets home before me – the ones that he thinks I don’t know about.  

Pssst – this mustard is #2.

This is the mustard that made Mike mist up, and gaze at me with a look full of unfalteringly loyal devotion as he said, “I.  Love.  Your.  Mustard.”  Any mustard that makes a grown man forget how wretched you are for making him throw out his vast collection of Simpsons paraphernalia – well that’s a good mustard in my books.  This is also the mustard that had me sitting for half an hour, slowly licking it off a spoon, grain by grain.  Some women like chocolate, but we all have our own weaknesses, don’t we?

Grainy Bavarian Mustard

Makes approximately 2 cups

  • 1/2 cup yellow or white mustard seeds
  • 1/3 cup brown mustard seeds
  • 1/4 cup brown sugar *
  • 2 tbsp mustard powder
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cinnamon
  • 1 tsp turmeric **
  • 1.5 tsp garlic salt
  • 1.5 tsp kosher salt (or to taste) ***
  • 1 tsp dry tarragon
  • 1 cup Bavarian ale ****
  • 1/2 cup cider vinegar

* You’re right, I missed that in the picture.  But considering the laundry list of spices that I fit in, I am officially pleading the “lack of picture space” excuse, rather than the “oops…that wasn’t on the list of the two things I was supposed to remember today.”

**If you think that turmeric is only for curries, well, guess again.  It’s one of the chief ingredients used to give yellow mustard that vibrant hue.

*** Mike loves a super salty mustard.  I would prefer not to have hypertension before I hit 30.  As a result, this is kind of an in-between.  The total amount of salt will vary according to how salty your garlic salt is (I promise to only say ‘salt’ one more time in this sentence), so you may want to start with 1 tsp of salt and add more after the mustard is ground, if you feel that it needs it.  I did.  Hypertension be damned.

**** I chose Leffe Brune, which is a Belgian dark ale.  And yes, I did say a ‘Bavarian’ ale, but considering that apparently I didn’t know where Munich was, I don’t think you would expect much more from me.  

Grainy Bavarian Mustard

Measure the mustard seeds, spices and salt into a medium non-reactive glass or ceramic bowl.

Grainy Bavarian Mustard

Pour in the beer!  The best part about this is that you’re only using 1 cup of beer.  Since the rest of that bottle obviously has to be drunk, what of it only being 10 am?  Huh?  Drinking that beer is an effort towards sustainability and responsible consumption.  I say so.

Grainy Bavarian Mustard

Cover the bowl with plastic wrap and leave it be for 24 hours.  You can tuck it in the fridge if you really feel a yen, but room temperature is just fine as well.  

Grainy Bavarian Mustard

Scoop the mustard mixture into the bowl of a blender or food processor (my preference is for the food processor because it’s so much easier to scrape all the good stuff out) and pulse or puree it until you have a texture that you’re happy with.  

The mustard seeds will have absorbed a lot of the liquid as they rehydrated over night.  I like grainy mustard that’s thick and spreadable, which this one will be.  If you like your mustard a bit thinner you can add a tablespoon or two more beer (had to open another bottle?  Oh, such a shame….) as you mix it, until you’ve reached a desirable consistency.

Grainy Bavarian Mustard

Pack the mustard into sterilized airtight glass jars.

Grainy Bavarian Mustard

Just like the Grainy Mustard with Prune and Port, I packed up a bit of that sumpin’ sumpin’ into wee pinched-cheek glass jars to bring as hostess gifts during our travels this long weekend.  Nothing says loving like home made mustards.

Grainy Bavarian Mustard

After packing up the two mustards, I wandered upstairs with my two spoons and proffered them to Mike.  He licked the prune and port mustard, cocked his head, and nodded appreciatively.  He licked the grainy Bavarian style mustard and belted out, “CAN WE HAVE SAUSAGES TOMORROW?! BECAUSE THIS WOULD BE SO GOOD WITH SAUSAGES  - OR SANDWICHES – OR CAN WE HAVE SAUSAGES (or sandwiches) TOMORROW??!”    

Grainy Bavarian Mustard

To please my honey-bum, I defrosted what was left of our Lean Hungarian Spiced Beef Sausages and served them up with a rustic buttermilk chive smashed potato and a red cabbage and apple slaw in a honeyed dil vinaigrette.  The gigantic dollop of mustard, of course, was compulsory.

Grainy Bavarian Mustard

You know how the Cheshire Cat first appears with his mysterious floating grin?  When I look at that picture (below) for some reason I see a blind walrus..with meat whiskers, which sounds far dirtier than I mean it to be.  Okay, just focus on the mustard nose….I would totally fail a culinary Rorschach.  

Grainy Bavarian Mustard

Grainy Bavarian Mustard
  • http://pithyandcleaver.com maggie (p&c)

    Ok. I lose for not really realizing you could make mustard at home. And you win for making it. LOVE it. Want some now.

  • http://voodoolily.blogspot.com Heather

    You’re my hero, Tina. I’ve always wanted to make my own mustard (mustard grows wild here like a weed), and this is the kick in the pants I needed. Yay!

    btw, most Americans also think that Africa is a country. It’s not just you!

  • http://foodhappens.blogspot.com lo

    Mmm. We do luvs us some mouseturds… at least that’s what we lovingly call them over at Burp!

    Love the look of this delectable stuff. And the German gal in me is totally salivating over those snausages too!

  • http://kopiaste.org Ivy

    I was looking for dark ale yesterday for another recipe but didn’t find any in my supermarket. When I do, I’ll give this a try as it sounds great. Happy Easter.

  • kate

    Hi, I just tried this recipe — yum!

    One question: how long does this stuff last? I made a double batch so we could give some away, and I’m wondering if I should heat-process the jars so they seal (you know, like canning tomatoes.) I put the mustard in cute little half-pint wide-mouth Ball jars, so it wouldn’t be a big deal to do that, but if it will last OK in the fridge and/or the heat will destroy the mustard, then I won’t bother.

    Also, I wound up with rather more liquid than I wanted for the desired texture — I just drained the excess and am using it for a marinade.

    Thanks for the recipe!

    • http://www.choosy-beggars.com Tina

      Kate – thanks so much for visiting our site!! I’m so glad you enjoyed the mustard.

      You can definitely heat process the mustard and it won’t be destroyed, but you WILL affect the flavor a bit. The mustard becomes milder the longer it sits as well as when it is heated or cooked. Because grainy mustards tend to be rather pungent from the get-go, if you don’t mind compromising some of that heat and up-your-nose effect then processing them is a good way to go.

      There are no hard and fast rules on how long the mustard will last in your fridge, but it can stay for at least three weeks without any kind of worry. Some people say that mustard can stay for up to a year, and I admit that it would probably be the same in our fridge if I didn’t devour all our condiments like a rabid harpy.

      Unlike many store bought mustards there are no preservatives, but I’ve let organic and unprocessed mustard sit in the fridge for an embarrassingly long time with no ill effects other than the flavor softening and some of the liquid separating off just slightly. That’s nothing that a stir can’t fix, though!

      So basically:
      - heat mellows the flavor
      - time mellows the flavor
      - mustard is good to go for a while, but it’s hard to give a more exact estimation

      Thanks again for visiting, and we’re so glad you liked the mustard!!!

  • http://www.choosy-beggars.com Tina

    Maggie – thank you! Hey, a nice slathering of mustard would go gloriously with those grilled cheeses you’ve been making……

    Heather – I remember being in Buffalo at a breakfast place and the waitress asked where we were from. We said, “Oh, we’re just from Ontario!” She scratched her head and looked at us blankly. “Yeah, you know, the province of Ontario in Canada!” Still nothing. “The bit of land that’s right above you??” I’m so jealous that you can harvest your own mustard! First the nettles, now the mustard. I’ve got to move south to where you are (Yes, I know, “Pacific Northwest”, but it’s still south to me!!!).

    Lo! – Better mouseturds than moose-tards, which is a most politically incorrect way to address such noble beasts ;)

    Ivy – Happy Easter to you as well! I wasn’t sure if you celebrated last weekend or next. Can’t wait to see all the delicious Easter food you’ll make…maybe some lamb? Hopefully?

  • http://mividadeliciosa.blogspot.com/ jean

    I love your blog.Keep on keeping on!and that your Canadian..I have to go there one day it is bejond my control…often I look at a view or place and say…That is so Canada even though I have no idea of what its like……..ah insanity calls and mustard making…

    • http://www.choosy-beggars.com Tina

      Jean – thank you so much for checking out our site!! As for what is ‘Canadian’, well, what a tricky question. We’re such a melting pot that you really COULD point at just about anything and say it looks Canadian!! Oh…except for anything tropical. Or Hispanic. Or pseudo-European. Okay, never mind. Cancel that last thought ;)

  • http://seidhr.blogspot.com Allie

    I am so with you. Mustard is about the best thing in the world! I really love making my own mustards, and am excited to try this one out too!

  • http://www.madelinesadaptations.blogspot.com Madeline

    Just thought I’d stop by again and let you know that I made this mustard the other night and it is AWESOME!!!! We had it with Bratwurst, the difference between homemade and store bought is incomparable. I’ve already given a way a few jars as gifts (although reluctantly) because I made so much! Thank you a million times over for such a great recipe.

    BTW, I see from one of the comments that you’re Canadian. Where are you guys? I’m in Vancouver.

    • http://www.madelinesadaptations.blogspot.com Madeline

      Ooops, I meant “away” ;)

      • http://www.choosy-beggars.com Tina

        Madeline – how excellent that you tried the Grainy Bavarian, and even better that you liked it!! I am of full agreement – there is NO comparison between homemade and store bought, particularly when paired with a charming sausage on a fresh bun. Mmmmm….. Thank you again for trying our recipe, and we’re so glad that you liked it!!

        I have a fair bit of family in Vancouver (or the surrounding areas) who I don’t get to see nearly as often as I’d like, because we’re on the other side of the country just north of Toronto. I adore the west coast though…..totally different atmosphere!

  • L.M. Smyth

    Thank you for bringing me these great mustards, Tina. I keep looking for more things to put it on! Thankfully we have some leftover steak and that will give me another chance to enjoy them.

  • Karen

    Hello! I love this website – you have so many delicious recipes. I’m looking forward to trying this one for mustard some day, because I know my husband would probably love it.

    But um… what do I do with the vinegar? Do I pour it in with the beer, or should I add it after the spices have been soaked?

    Thanks!

  • http://food.lizsteinberg.com Liz

    This is great! Someone just gave me like, three jars of mustard seeds, and this sounds like a wonderful way to use them.