July 4th weekend is upon us. Coleslaw, baked beans and potato salad. Hamburgers and hot dogs with onions, relish, ketchup and mustard.
Do you have a container of store bought mustard in your fridge? Check the expiration date. Is it expired? Past the expiration date and still at least half full? Are you going to have to throw it away and buy a new one?
Don’t run to the store, make it at home! The flavor of freshly made mustard will win you over and you will never buy it at the store again. Give it a try and become a homemade mustard convert.
1/4 cup mustard seeds (in the spice section at your local grocer, check the expiration/packaging date)
1/4 cup vinegar (any kind-distilled white, apple cider, white balsamic, white wine)
1/4 cup other liquid (water, wine, beer-your pick, I used Marsala wine)
1/4 teaspoon kosher salt
pinch Turmeric (optional, for color)
There are two ways to make this:
1. Place all ingredients in a jar, put the lid on loosely and let it sit for 2-3 days on your kitchen counter. At the 3 day mark, or when the seeds have absorbed all but about a 1/2 inch of liquid, puree the mixture in your blender until smooth.
2. If you are in a hurry, place all ingredients in a small saucepan, cover and bring to boiling. Turn off heat, keep covered and let sit and cool until the seeds expand and absorb all but about a 1/2 inch of liquid. Then puree the mixture in your blender until smooth.
Store, covered, in the fridge for up to 6 months. Freeze for up to one year. Make sure you mark your container with the packaging/expiration date. Don’t worry about waste though, it will be long gone before it expires!
This recipe will yield 4 ounces, or about 1/2 cup mustard.
The turmeric enhances the color naturally, your mustard color will vary based on the type of mustard seeds you use.
For extra flavor, you could add honey, peppercorns, coriander, celery or fennel seed. Just remember if you opt to add fresh ingredients like horseradish, garlic, hot peppers or herbs your mustard will only keep for up to a week. A better option would be to make a “base mustard” and stir additions in just when you are going to serve or use it.