Make Your Own Mustard Thursday, June 19 2014
Dress up your sandwiches, sausages and burgers with homemade mustard. Making your own condiments is easier than you’d think, plus it’s fun to get creative and adjust the recipe to cater to your preferred taste.
Essentially, mustard is merely a combination of mustard seeds and liquid. The active prep in this recipe requires less than half an hour, and your food processor makes the mixing process a breeze. In fact, the hardest part is waiting a few weeks for the mustard to develop its full flavor before digging in!
The recipe below calls for cayenne, which gives the mustard a hot kick, but feel free to leave out or replace with other spices or herbs for a more subtle flavor. You can also play around with seed and vinegar type to create the mustard flavor of your liking.
Black and brown mustard seeds offer a pungent taste, while yellow mustard seeds produce the mild flavor you’d expect from American mustard.
If you want a more robust flavor that tastes great on pretzels and heartier sausage, swap out white vinegar for red wine or cider vinegar.
Basic Spicy Mustard Recipe
makes 2 cups
½ cup organic mustard, ground
6 tbsp organic mustard seed, brown
¼ cup white wine vinegar
½ cup cold water
1 tsp salt
1 tsp organic cayenne pepper
Soak mustard seeds for 24 hours, or until you can crush them with your fingers. Pulse seeds into a creamy consistency. Transfer to a bowl. If you’d like a smoother consistency, use a sieve to remove husks. Otherwise, keep as is.
Add mustard powder and water. Stir until a thick paste is formed, then let sit for 20 minutes. Add vinegar, salt and cayenne pepper. Mix well.
Transfer to an airtight container, seal and let sit for about 2 weeks before using. Mustard will store in the refrigerator for a few months.
Do you have a favorite mustard recipe? Share below!