I think I should have started off with a simple white wine and mustard powder recipe, but of course I over complicated it. I used regular yellow mustard powder and rice wine vinegar as the base liquid agent. I added ginger and lemon juice because I tend to add those to everything. I was planning on adding some horse radish to give it a kick, but after some sample tastes I realized the mustard powder already supplied a pretty solid kick. So I decided to counter that and sweeten it up with some brown sugar.
Straight off, my first batch didn't taste that great at all. It was horrible. It tasted way too vinegary, but I didn't throw it away. Since some recipes I found online aged their mustard for 20 days, I capped it and threw it in the fridge.
My second batch I thought I would just do Honey, Water and Yellow Mustard Powder. The problem I encountered was my own lack of paying attention when I purchased the honey. I tend to take after my mom and grab items off the shelf without looking. I purchased an “Organic” honey substitute. I didn't feel like going back to the store. So I used it.
The honey substitute’s flavor lacks depth. It tasted watered down and that watered down taste made its way to my honey mustard. Like the first batch, I capped it and placed it in the fridge in hopes that maybe it will taste better down the road. I would check both batches in a week.
This morning, a week later, I woke to the urge of making mustard using just sauvignon blanc and mustard powder. I want to keep it simple. Once I get the basic mix down, then I’ll started adding items.
Before I started making it though, I wanted to try out last week’s batches. Surprisingly, the first batch tasted really good. It still had an insanely strong kick, but the vinegar has subsided a bit. The ginger is more present, and backs up that kick. The second batch still lacks depth. Again, I am going to leave them both in for another week to see what happens.
Like I wanted to do this morning, I made the third batch with just wine and mustard powder. It tasted pretty nice from the get go. We’ll see what happens with it next week. Hopefully it gets better.
