Spicy Brown Mustard

A mixture of tart mustard, spice, and heat make this mustard a perfect compliment to pastrami stacked a mile-high between a couple pieces of rye.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Spicy Brown Mustard

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About This Recipe

Yield:makes about 1 1/2 cups
Active time:10 minutes
Total time:4 days
Special equipment:Blender
This recipe appears in: Sauced: Spicy Brown Mustard
Rated:

Ingredients

  • 1 cup white wine vinegar
  • 3/4 cup brown mustard seeds
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Water, as needed

Procedures

  1. 1

    Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.

  2. 2

    Transfer mustard seeds and liquid to jar of a blender. Add in salt, turmeric, allspice, ginger, cinnamon, and nutmeg. Puree until smooth, adding 2 tablespoons of water at time to thin consistency as needed. Transfer to an airtight container and let rest in refrigerator for 2 to 3 days before use.

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