Whip up your own homemade mustard. It’s easy, delicious, and economical.
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.
TIP: 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.
TIP: 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.
FACT: Dry mustard sprinkled in socks is an age-old way of preventing cold feet.