Wednesday, January 7, 2015

Simplest Homemade Mustard

Of all the condiments I make at home, this mustard is the absolute drop-dead simplest. I buy the mustard seeds in bulk (and I wish I had kept track of the math at the time, but the organic seeds I bought in bulk were cheaper than non-organic at the store).  The mustard seeds keep indefinitely at room temperature in glass jars - very handy in the spice cupboard, I must say.


 The end result is like a stone-ground, grainy mustard with my cheap stick blender; I got a more powerful stick blender for Christmas, so I'm curious to see if the texture is more uniform on the next batch of mustard. But rustic mustard as pictured here is great, too! I also still buy cheap yellow mustard because I think it does have its place in some recipes.




Homemade Mustard

Soak overnight (I do this in the glass jar I'm planning to keep the mustard in):
1 cup mustard seeds, yellow and/or brown
3 cups water

In the morning, drain off water.
Add:
pinch pepper
5 tsp. salt
1 cup vinegar (I use white wine vinegar usually)

Blend with immersion blender or stand blender.  Presto:  mustard!!  Keeps indefinitely in fridge as long nobody double dips with a dirty spoon.

10 comments:

Rachel said...

MMMM!!! I just sent this to Peter--we have to try it. Have you added anything to the mustard? Dill? Honey? Can you do that and have it keep well?

Zoë said...

So I did tried to find brown mustard seed recently and was unsuccessful. I got a magazine that has delicoous sounding mustard recipes in it and want to try them. Where did you get yours?

Margo said...

Rachel, pretty sure the vinegar would preserve whatever herb you put in. In fact, I was trying to grow tarragon this summer in hopes of using it in this mustard (tarragon died - waaaa).

With honey, I'd probably just mix it as needed, but honey doesn't spoil, so I think you could do a big batch and keep it long-term in the fridge. I make honey mustard salad dressing by mixing roughly equal parts honey and mustard and adding some olive oil to make it more fluid. Keeps perfectly in the fridge.

Zoe, I'll email you :)

Lisa said...

Mmmmmm!

BLD in MT said...

I was so surprised the first time we made mustard. Certainly one of those I-can't-believe-we-haven't-been-doing-this-all-along moments. Plus, its handy to have the whole mustard seed around for Indian and other world cuisines being cooked up.

Zoë said...

I can't seem to kill my tarragon - not that I've really tried. But it comes back year after year and I never do anything but trim it back to 2 inches high in the fall! I haven't found a recipe I like it in - probably because I don't like licorice flavor. You could have my plant if you want to come get it in the spring :)

Judy said...

Sounds really easy and good too..

jenny_o said...

That looks SO good. I once had appetizers which included whole mustard in a spread, on small pieces of toasted thin bread - served warm. I wish I could recreate them because they were one of the best things I've ever eaten! I hope to try this - thank you for the recipe.

Tracy said...

WOW! I never knew it was that easy!

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