When it comes to condiments, mustard is pretty high up there, like in the top three. It’s a staple in our house, like most homes.
There is a surprisingly low amount of people who actually make their own from scratch. The recipes for making this homemade classic aren’t very complicated, and the ingredient list is pretty short.
However, you do have to wait at least 12 hours before digging into your finished product, and the recipes online can be a little finicky. I think that might be the thing that stops most people from making their own.
But don’t let it stop you. The two recipes listed below are both delicious and customizable. A little warning though if you do make them, you may never be able to switch back to the store-bought variety.
What you will need
Like I mentioned above, this condiment is very easy to make. It’s simply grinding some mustard seeds with mustard powder (or you can use just all powder), and combining it with vinegar and water.
The fun thing about making your own is the endless variations you can create.
If you want a mellow bright yellow version (the classic ballpark style) then you’ll want to allow your recipe to sit longer before adding the vinegar, and add a little turmeric.
If you want a really spicy variety, then you’ll add more powder, and maybe even some dried chilies or horseradish.
Or, add some honey for a sweet variation.
I also recommend using a spice grinder to grind the seeds, or you can use a mortar and pestle if you have that. And lastly,you’ll also need something to store the finished product in; a glass bowl or jar with a lid works well.
The first of these is the easiest. It involves no cooking.
This second recipe is the more traditional version.
The biggest problem faced when making this kitchen staple from scratch, is not waiting long enough for the perfect end result.
When it comes to the Stove-Top Variety, it’s a lengthy process. You’re stirring for almost 45 minutes, and then you’ll want to wait before using the condiment in order to allow the flavors to mellow; otherwise it will be very tangy.
When it comes to the No-Cook Variety, it’s also a waiting game. The finished product will be a little runny when you first put in into the refrigerator, but like I mentioned above, if you follow the directions it will come together (thicken up) overnight.
After you make this once, it gets a lot easier and you can play with the spices and intensity of the condiment. My best advice is to just get in the kitchen and get started.
Both of these recipes (and most homemade recipes) can be stored in the refrigerator for up to 1 year. As time goes on, the flavor will mellow out, but this is a condiment that lasts a very long time.
Making this from scratch does take time, and might seem a little daunting at first glance. However, once you taste it you’ll realize it was worth it.
This is a fun weekend project, and it’s the perfect complement to a weekend BBQ. That being said, you might want to make a double batch as it makes a wonderful hostess gift.
About Sarah Hagstrom
Sarah is a health food advocate and loves to spend her time whipping up something healthy and delicious in the kitchen and then sharing either on Foodal or on her own blog "The Seasonal Diet" (www.theseasonaldiet.com). She lives in Sunny San Diego with her husband, where they enjoy running on the beach and weekend adventures.