I had a few buffalo bratwursts left over from the Buffalo Bratwurst Salad with Apples and Candied Pecans, so I decided to try making my own mustard. If anyone thinks making your own mustard is difficult, it’s not. The hardest thing might be finding brown mustard seeds. If you can accomplish that and mince some onion, this recipe will take no more than 10 minutes of your time.
We ate this mustard on the brats, on buffalo hot dogs, in a yummy maple mustard sauce served over brussels sprouts and on corned beef.
Warning: This mustard is pungent! Right after it comes out of the blender, it will clear out your sinuses, no problem. The longer it sits in your refrigerator, the more mellow it becomes. If you aren’t a horseradish fan, wait a few days before trying this mustard.
Homemade White Wine Mustard
- 3 tablespoons whole yellow mustard seeds
- 2 1/2 tablespoons whole brown mustard seeds
- 1/3 cup dry white wine
- 1/3 cup white wine vinegar
- 1 shallot minced (or use another type of onion)
- Dash of ground allspice
- 1 teaspoon Kosher salt
- 1/4 teaspoon ground white pepper
Mix all ingredients together in a nonreactive bowl (e.g. glass). Cover the bowl with plastic wrap and refrigerate overnight.
Pour the mixture into a blender. Process until it’s the texture you like – chunky or smooth.
Store in an airtight container in the refrigerator for up to 2 weeks.