So, I decided to try making homemade mustard. It started out as a random thing, I ran across a recipe for a Dijon mustard and started asking hubby about the mustard he eats. Cause I don’t care for it. Now he usually eats Spicy Brown, but remembered seeing a Good Eats episode where Alton made a mustard recipe that he thought sounded good. So I dug out the recipe.
And then the modifications began. Hubby DOES NOT LIKE sweet pickles, so he asked me to find a substitute for that. Well, someone in the recipe comments had used white wine vinegar, so I said sure. Then I got started and discovered I was out of apple cider vinegar. A google search said that red wine vinegar was an acceptable substitute just not as sweet. So ok.
In the end I followed Alton’s recipe except for swapping out those two items (I did not add any extra sugar). Hubby says its damn close to spicy brown and he loves it. I guess I’m making mustard! It turned out really easy to do, and not really time consuming, so I don’t mind.
(several of the commenters/reviewers complained about it being to liquid, but as another commenter pointed out you just keep heating it till its reduced to the consistancy you want, though I may try reducing the liquid just a bit next time)
I’m with your husband – although sweet pickles are okay, I certainly don’t want any of that juice in the mustard. Sounds like you make quite reasonable substitutes. The recipe says it takes over an hour. The instructions talk about a minute here, a minute there. How long did it take to make it in your experience?
I didn’t time it, but I’m going to say less than an hour all told. Half hour-ish? I read that “takes on hour”, but honestly it didn’t, and I didn’t skip any steps.
Great – I printed out the recipe and will have to try it, with substitutions of course.
Let me know how it turns out? Hubby loves it so far. He’s had it on several sandwiches and a couple hotdogs lol