by Memorial Day is the ultimate grilling day! Nothing goes with hot dogs like Mustard. The other day I tackled homemade Ketchup, and today I am tackling the other half. Homemade Mustard. Once again making your condiments homemade allows you to determine what goes into your sauces. No high fructose corn syrup, preservatives or fillers. Homemade Mustard can also be tweaked to cater to your specific tastes. I like a strong bite and a little sweetness. So I made my mustard with a dash of honey. Delicious.
Homemade Mustard – (makes about 1 1/2 cups)
- 1/2 cup mustard seeds (yellow or brown)
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1 tbs honey
- 1 tsp turmeric
- 2 tsp salt
- 1-2 tbs water, depending on the consistency you desire
You can use either yellow or brown/black mustard seeds. The yellow seeds are milder and the black/brown seeds are more pungent. In theory I would have used a 1/4 cup of each type, but I could only find yellow on short notice.
Combine the 1/2 cup mustard seeds, 3/4 cup vinegar and 1/4 cup of water in a large container. Cover and let sit at room temperature for 1-2 days. You want to soften the seeds and let them absorb that delicious vinegar.
You will notice that the seeds will absorb almost all of the liquid.
Pour the seeds, honey, turmeric and salt into a blender and process to your desired consistency. At this point you can add a few tablespoons of water if you like it thinner. You can also add a tad more honey if you like yours sweeter.
Serve or transfer to a covered container and let it age in the refrigerator. It will get stronger and spicier with time. It will keep in the refrigerator for up to a month. It also tastes better after a week of aging.
Homemade mustard is awesome!
This was my favorite condiment to make. Check out my Homemade Ketchup Recipe.
I didn't have much success the first time I tried making my own mustard, too bitter. I will have to try yours.