How To Make Mustard
- May 8, 2009
- 4,275 Views
Voice Over Artist
Tiffany Baker
Music
Edison Music Corp
Writer
Rosemarie_Lennon
Whip up your own homemade mustard. It’s easy, delicious, and economical.
You Will Need
- 3 1/2 tbsp. white or yellow mustard seeds
- 2 tbsp. black mustard seeds
- 3 1/2 tbsp. light brown sugar
- 1 tsp. salt
- 1 tsp. turmeric
- 1 tsp. dried herbs of your choice
- 3/4 c. white wine vinegar
- A glass jar with lid
- Mortar and pestle
- Onion, garlic, curry powder, horseradish, or caraway seeds
- Tarragon, cider, or sherry vinegar
Step 1: Sterilize jar
Place a glass jar large enough to hold one cup of mustard, plus its lid, into a pot of boiling water for a few minutes to sterilize it.
Step 2: Blend seeds and spices
Blend the mustard seeds, sugar, salt, turmeric, and herbs with a mortar and pestle until they are powdery.
For a really easy homemade mustard, mix equal parts water and dry mustard, available in the spice section of your supermarket.
Step 3: Add vinegar
Gradually whisk in the vinegar, one tablespoon at a time, until you have a coarse paste.
You can substitute beer or wine for the vinegar.
Step 4: Let it stand
Let it stand for about 15 minutes to thicken.
Step 5: Seal and store
Transfer the mustard to the jar, put the lid on, and let it sit in a cool, dark place for two weeks before using, which will allow the flavors to develop. Refrigerate once it’s open. It will last for several months.
Step 6: Tweak it
Experiment with new flavors in future batches. Add whatever you like – a pinch of onion, garlic or curry powder; a teaspoon of horseradish or caraway seeds. Or tweak the flavor by using tarragon or cider or sherry vinegar in place of white wine vinegar.
Dry mustard sprinkled in socks is an age-old way of preventing cold feet.
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