Mustard is easy to make at home and you may find a majority of the ingredients already in your cupboard. Fresh mustard seeds are important, so if you already have some, check them to make sure they aren’t past their prime. Homemade mustard is tangier and stronger in flavor than most store-bought kinds. Just a little bit goes a long way. That said, we go through a lot of the stuff!
Enjoy your mustard with crackers and cheese, in a vinaigrette, or brushed over roasted meats.
You can also try it in these recipes:
Baked Trout with Chervil and Creamy Mustard Sauce
Roast Beef Grilled Cheese Sandwich
Old-Fashioned Mustard and Asparagus Flatbread
Slow-Braised Cajun Spiced Leg of Lamb
Cheesy Mushroom Pinwheel Loaf
• 1/2 cup apple cider or white wine vinegar
• 1/4 cup white wine
• 2 tablespoons oil
• 1 tablespoon maple syrup
• 1 clove garlic, smashed
• 1 bay leaf
• 1 teaspoon sea salt
• 1 teaspoon whole black peppercorn
• 1/2 cup yellow and/or brown mustard seeds
In a small saucepan, bring to boil the vinegar, wine, oil, maple syrup, garlic, bay leaf, salt, and pepper.
Remove from heat and let sit for 15 minutes. Strain and discard the solids.
Put the mustard seeds in a food processor (or a blender) and process for about 1 minute, until most of the grains are powdered.
Pour in the liquid and mix until the mustard thickens.
Will keep for up to a month in the fridge.