Make your own Whole Grain Mustard

Just one of my many, many new obsessions.  I love whole grain mustard, but it’s soooooooo expensive.  Who’d have thought it was this easy to make.  NOTE:  for those of us who live on the Central Coast and really don’t have a good gourmet food store, you can get yellow  mustard seeds at New Frontiers and brown and black mustard seeds at  Go for bulk sizes – those little tiny spice jars are waaaayyyyy too expensive.  Sometimes garden stores will have mustard seeds as they are used for ground cover to keep land from eroding.  Make sure the seeds haven’t been treated.

A recipe for easy, easy mustard crusted salmon follows, too.

Make your own YUMMY Whole Grain Mustard:

4 T. Mustard Seeds *
1/3 c. Cider Vinegar **
½ teaspoon each salt and sugar***

Put the mustard seeds in a pint mason jar or big coffee cup.  Cover them with the 1/3 c. of vinegar – make sure that the seeds are completely covered- then cover with the cup with Saranwrap or put the lid on the jar.  Let the seeds soak on your counter for up to 5 days.  Top up the vinegar as needed.  The mustard gets spicier the longer the seeds soak – I ‘m a 3-day girl–that’s about all the “spicy” I can handle.  Pour off any remaining vinegar and reserve.  Using your blender, immersion blender or mini chopper, grind the mustard seeds to your desired level of graininess. Traditionally this is done in a mortar and pestle.  You can still do it that way if it floats your boat – but I love technology in the kitchen.  Stir in ½ t salt and ½ t sugar.  Use a little of the reserved vinegar to thin the mustard as desired.  Refrigerate the finished mustard to stop it from getting stronger.  The mustard is VERY sharp once you finish grinding it up.  It needs to settle for a couple of days in the fridge before you use it.

*  The yellow seeds are tangy.  The brown seeds are spicy.  The black seeds are hot.  My favorite blend is 2T yellow and 1 T each of brown and black.

**You can use white wine, red wine or beer instead of vinegar.  When you get to the blending stage, add vinegar to taste.

***You can use honey or any other sweetener instead of sugar.

My last batch was Stout and Molasses which I was awesome on mustard glazed salmon (recipe follows).

mustard glazed salmon

Salmon glazed with home made whole grain mustard

Serve with Morovino Barbera

4 6-ounce pieces of salmon or steelhead filet, skin on
1/4 cup whole grain mustard
1 T olive oil
1 minced green onion
Salt and Pepper

Set up your oven racks – one rack should be 2nd notch from the bottom and the other should be 2nd notch from the top.  Preheat your oven to 400.  Take out your rimmed baking sheet and line it with foil.  Place the salmon filets on the foil, skin side down.  Salt and pepper the fish.  Stir the mustard, olive oil and green onion (OK, you could use chives, but I ALWAYS have green onion and I NEVER have chives) together in a little glass bowl.  Place 1 big spoonful of mustard on top of each filet and spread it around.  Put the baking sheet in the oven on the bottom rack and roast for 6-8 minutes, depending on how thick your filet is.  After 6-8 minutes, switch your oven from bake to broil.  Let the broiler heat, and move your baking sheet to the top rack until the mustard gets brown and crusty – about 3 more minutes.

FLASH FROM MRS.VINO:  Mix 1/4 c. Panko bread crumbs and 2T grated parmesan together, then sprinkle on top of the mustard crusted salmon just before your broil it – it makes an amazingly crunchy crust that really enhances this dish.

Pull the baking sheet out of the oven.  Using a spatula, remove the fish from the skin.  Somehow, miraculously, the skin sticks to the foil and the fish comes right off – it’s kind of scary how easy it is.

Serve with crusty bread or baby potatoes and your favorite veggie.  Delicious and very easy.

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  1. Glazed Salmon in Miso-Stout Broth | Morovino Winery

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