Why make your own mustard, you might wonder…?
turkey burger with mustard, provolone, sautéed peppers & onions on a toasted bun (use a GF bun if needed)
Because… it’s like making anything else. You benefit from it being fresh, and having the goodness of homemade.
And it tastes great!
It’s also easy. So very easy. Easy as 1, 2, 3.
- Combine the ingredients.
- Let them sit.
The hardest part of this recipe… was locating the mustard seeds. Now that I have, I’m seeing them everywhere!
Blitz using your favourite method, either a blender or stick blender. If you have neither, you might try a mini food processor… if you do, let us know how it goes!
Your homemade creations deserve homemade condiments. If you’ve never made mayonnaise, this 2-minute mayo recipe might convince you. What about a tasty ketchup where you control the amount of ingredients, specifically less sugar?
grilled hotdog with mustard, fried onions, fresh veg & hummus
This recipe from David Lebovitz gets the bright yellow colour from the turmeric. Use less to tone it down, although it is very cheerful in that bright, primary colour way.
Make it once, then make it your own. More of this less of that… Or make one batch, then split it up and customize. Perhaps add some heat, instead of horseradish. Perhaps honey or more maple syrup if you prefer a sweeter version. Whatever you do, have fun and enjoy the process, as well as the eating. As always, buon appetito~
Zesty Homemade Mustard
Why not add mustard to your repertoire of homemade condiments? You don't believe just how easy it is!
- 1/3 cup (55 grams) mustard seeds
- 1/3 cup (80 ml) white wine vinegar
- 1/3 cup (80 ml) dry white wine (or water)
- 1 tablespoon maple syrup
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- big pinch cayenne
- *2 - 4 tablespoons warm water if necessary when blending
- 1 - 3 teaspoons prepared horseradish to taste
Combine all the ingredients, except the horseradish, in a stainless-steel bowl. Cover, and let stand for 2-3 days.
Put the ingredients in a blender and whiz until as smooth as possible. Add 2 to 4 tablespoons of water if the mustard is too thick. Blend in the horseradish, if using.
*The mustard will keep for up to 6 months refrigerated, although is best if used within one month