If you really like good hot mustard, you can save a lot of money by making it at home. Mustard is an awesome compliment with barbecue, whether using it for a marinade, making mustard-based cole slaw, or topping a brisket sandwich with it.
You "need" two ingredients: mustard flour and water. Or vinegar. Or both. You can literally just put mustard flour in a bowl, and slowly mix in water until it becomes the right consistency for you. You'll end up with a hot, yellow mustard.
Mustard heat and flavor needs several hours to "open up," so I would always recommend making it a day ahead of time.
Mustard flour and mustard seed need not come into contact with actual heat. Don't mix with hot water. If you do, the spiciness will be toned down. We're pretty sure that's what they do to make commercial yellow mustard. We're also pretty sure that you wouldn't be reading this if you wanted that.
BEYOND THE BASICS:
Okay, so you want to personalize your mustard a bit. I'm the same way. Try purchasing whole mustard seeds... perhaps a mixture of yellow and black.
Grind these up in a coffee grinder, fairly finely even if you want coarse, grainy mustard. You'll be surprised how grainy it will still end up. Mix these with some salt and a dash of one of your favorite spices. Turmeric is commonly used in mustard.
Mix your ground concoction with vinegar; preferably a lighter colored vinegar such as white wine, rice wine, or champagne vinegar. Keep slowly adding until reaching a spreadable consistency.
Here's the tricky part... add a bit of water right AFTER the consistency seems perfect. It should end up slightly thinner than you want. Overnight, the mustard seeds and spices will soak up a lot of moisture. You might even add a bit more water or vinegar the next day.
Some say you need to soak whole mustard seeds overnight before processing, but we at Sizzle Grove don't really see the point as long as we give the mustard time to set over night. If your mustard seems too grainy, or the texture is off... wait another day.
SIZZLE GROVE CURRY MUSTARD:
5 tbsp yellow mustard seeds
2 tbsp black mustard seeds
1/2 tsp black peppercorns
1/2 tsp salt
1 tsp crushed fenugreek leaves (or 1/2 tsp ground fenugreek seeds)
pinch ground cumin
pinch ground coriander
2 tbsp white wine vinegar
2 tbsp cider vinegar
1. Grind mustard seeds and peppercorns in a coffee grinder until mostly fine, but slightly coarse.
2. Mix with other spices in a bowl.
3. Add vinegar, mix.
4. Add water until slightly thinner than desired.
5. Place in a jar, store for a night or two.
**Try using this combination of spices, along with some brown sugar, for your next dry rub on a brisket or lamb roast. Barbecue until tender and juicy, basting every hour, and slice thinly. Let meat rest when fully cooked, then slice thinly. Serve with sliced bread and curry mustard.