What could be easier than making your own mustard? No, really. It is stupid easy. Grind some mustard seeds, mix with mustard powder and some liquid and you’re done. There is no earthly reason to ever buy mustard once you learn this basic recipe.
Endless variations exist. Change the liquid and you change the mustard. Grind the mustard seeds a lot or a little and you change the texture — or skip the whole seeds altogether and use just mustard powder.
Which mustard do you use? Yellow is what we Americans are most used to, but brown is spicier, more mustardy. Black mustard is stronger still, and it grows wild over much of North America; gather the seeds in late summer or early fall.
Want herbs in there? Go for it. Like honey mustard? Pour some in. Want your mustard even spicier? Add chiles or freshly grated horseradish. I even made a mustard with fresh grape juice from my backyard wine grapes. I called it Deep Purple. Weird-looking but delicious.
The one caveat to making mustard at home is to wait. You cannot eat it the day you make it. Mustard needs to marinate to dissipate its bitterness. Try it: Eat a little dab right after you make it, then a day or two later. The difference is dramatic.
Makes about 1 cup
- 5-6 tablespoons mustard seeds
- 1/2 cup mustard powder
- 3 tablespoons vinegar (cider, white wine or sherry)
- 1/2 cup white wine or water
- 2 teaspoons salt
OPTIONAL
- 2 tablespoons honey
- 2 tablespoons grated fresh horseradish
- 1/4 cup minced fresh herbs (really any kind)
- Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.
- Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.
- Pour in the vinegar and wine or water, then stir well. When everything is incorporated, pour into a glass jar and store in the fridge. Wait at least 24 hours before using. Mustard made this way will last several months in the fridge.
