Whole Grain Mustard
I think there is this perception that condiments are hard to make or not worth the time.
It has been my experience that that isn’t really true. I’m a pretty huge proponent of homemade salad dressings and don’t even get me started on homemade mayo.
Homemade ketchup is a lot of work, but leagues better than the store-bought stuff. I’m not a huge ketchup fan though so that one was a bit lost on me.
But allow me to introduce you to the one condiment that is completely easy to make at home, cheap, and delicious: Mustard.
Whole Grain Mustard
Yield: 1 cup of mustard
1/2 cup apple cider vinegar
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/4 cup beer
1 tablespoon brown sugar or honey
1/2 teaspoon salt
Food processor - I like the mini version for this.
1) Add mustard seeds, vinegar, and beer to a glass container and let sit for at least 8 hours or up to two days.
2) Add sugar and salt and pulse mixture in a food processor until it reaches desired consistency.
3) Use immediately or store in an airtight container in the fridge for up to a few weeks.
Recipe from the DIY America's Test Kitchen cookbook.
I’m not kidding in the slightest when I say that the hardest part of this recipe will be finding both kinds of mustard seeds. I had to look around at a few different places before I was able to snag both. If you do find them though, especially if you can find them in bulk form, they will be pretty cheap.
If you can’t find any locally, there’s always the online option. You can easily order both varieties at Penzey’s spice. For about $7 you could get a pound of mustard seeds which would make a lot of mustard.
A few grocery stores in my area had the yellow seeds, but the brown ones were trickier to find for me.
I’m not really sure why this is. Most mustard recipes call for both so you’d think they would just sell them together!
This recipe is dumb simple, but it does require a bit of planning because you need to soak the mustard seeds.
Specifically, you need to soak them in vinegar and beer (any beer will do the trick).
Eight hours is the minimum recommended soak time, but I just did overnight which worked great.
Leave them at room temperature and just cover them so nothing gets in the mustard.
Also, don’t soak them in a metal bowl. The vinegar will react a bit with the metal and you’ll end up with a slightly metallic tasting mustard.
When you come back the next day, the mustard seeds will be plumped and soft.
I recommend eating one seed just like this just to get the awesome raw flavor.
Once your seeds are soaked, go ahead and add your brown sugar or honey and a pinch of salt.
The nice thing about making this yourself is you can customize the grind. You could pulse it until it was very smooth if you wanted. Personally, I like a really whole grain texture to my mustard.
Applications are endless.
For my money a good burger becomes a great burger with a good layer of this stuff.
If you’re curious, the burger pictured above is actually my homemade mushroom burgers which I’m in love with these days. I’ve made them multiple times since I originally posted them.
Don’t tell Grey Poupon, but this stuff was better and cheaper and required all of five minutes of my time to make.
Homemade mustard is a huge win in my book.