Like most people, I adore condiments. All kinds, and have a pretty good collection of open jars on the ‘fridge door. Most condiments last forever, while others disappear quickly. I was hankering for a melted cheddar sandwich the other day, when I discovered that I had completely run out of mustard. Rather than rush to the store, I decided to make my own.
The recipe is for homemade mustard is surprisingly easy, and makes me wonder why I’ve been buying jars all these years. It takes less than five minutes (excluding the soaking overnight of the mustard seeds), can be made from ingredients that most of us have lying around: mustard seeds, vinegar, salt and sugar. You can find them in bulk at most health food stores.
Start with a basic mustard recipe, and then start substituting with different flavors. Next time, I’ll try a dash of horseradish and might even soak the mustard seed overnight in white wine. Making my own mustard is a reminder that I’ve come to depend on the convenience of store bought, when the reality is that most things are better home made.
Better Home-Made Mustard
Makes 1 cup
½ cup yellow or brown mustard seeds
2 tablespoons dry mustard
1/3 cup cider vinegar
1 tablespoons honey or maple syrup
1-teaspoon sea salt
2 garlic cloves.
Grind the mustard seeds and the powder in a food processor or spice grinder until it won’t break down anymore. ( It will still have small seed pods, but that’s okay) Place in a bowl, add ½ cup water. Cover and walk away. Let it sit at room temp overnight.
The next day sometime, transfer soaked mustard into a food processor or blender. Add the remaining ingredients. Pulse until all is blended. Taste ( with a bit of crackers and cheese) and adjust seasoning and possibly the liquid.
Transfer to a jar. Refrigerate. Wait at least a week before eating.
