Yellow Mustard

03aMustardbfLODon’t get me wrong – I have absolutely no problem with that mustard in the bright yellow bottle. If you choose carefully, and read the label, you’ll bring home a largely additive-free condiment made up of pretty darned average ingredients.

Still… it’s always a good thing to know how to make your own; and, really, when it’s as simple to make as this – and, like me, you happen to have a boatload of mustard seed in the pantry – why wouldn’t you give it a go? Thx to for the recipe.

•1/2 cup yellow mustard seeds
•3/4 cup cider vinegar
•1/3 cup water
•1-1/4 tsp sugar
•1 tsp salt

02aMustardSeedsBlenderbfLOCover the mustard seed with the vinegar and water, cover, and let rest out of the way for two days – this step is kinda important, it will yield a slightly milder mustard, but still with a nice bite.

Transfer the mustard seed and soaking liquid to your blender with the salt and the sugar, then purée for a couple of minutes, until the mustard is as smooth as you like.

That’s a major advantage of making it yourself, you can decide how coarse you want your mustard.

03bMustardbfLOGive it a taste. Yes? No? Need a little sumpin’ sumpin’?

There’s another major advantage of making your own mustard – jazz it up however you like it! Taking a cue from that friendly yellow bottle, try stirring in a bit of turmeric, paprika, onion and garlic powders – or, add what you will – it’s your mustard!

Give it a taste. Better?

05aSrirachaAiolibfLORemember, the flavor will improve (and the mustard will thicken) after resting in the fridge overnight.

The mustard will be good in your fridge for a month, and is perfectly fine on sammiches and hot dogs.

Or… you could use it as a base for Sriracha Aioli, or as part of the glaze for a bourbon and cola meatloaf.

Ermmm, that recipe, is comin’ tomorrow, but for another take on making basic mustard, and a few more flavoring options, check out this post from last year.

This entry was posted in Sauces/Jellies/Condiments and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.