Recipes · Sauces · Skills/Techniques · Vegetarian · Whole30

Stomping Grounds: Five Minute Mustard (sort of)

Mmmmustard. So yummy. So much sugar… at least, in all the good store-bought varieties, and I’ve had enough! It’s probably the easiest condiment to make, and yet it’s constantly packed full of sugar and other crap no one needs to eat. Don’t recognize an ingredient? Neither will your body.

Right, sorry for that little rant. Back to the mustard. This is, in all seriousness, the easiest condiment to make at home and completely, 100% slow carb. It’ll take just a few minutes to pull together, then let it ripen on the counter for a few hours and you’ve got a spicy, pungent mustard way better than that $12 bottle on your shelf.

This recipe makes about 4 servings (two dinners for The Boyfriend and myself), we had the first half tonight mixed with a touch of mayonnaise for my Whatsername Fish Tacos.
Adjust proportions accordingly for a bigger group – this stuff is gonna fly away fast!

Ingredients:Β 
1 tbsp yellow mustard seed
1 tbsp black or brown mustard seed
2 tbsp apple cider vinegar
1 tbsp + 1 tsp water
1/2 tsp salt
1/4 tsp mustard powder

Special Equipment:Β 
Mortar & pestle/molcajete (recommended)Β or equivalent, such as a spice grinder
Mason jar or other canning jar

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Using your mortar and pestle, grind the mustard seeds to desired size. I prefer them quite coarse, but to each their own. Keep in mind: the finer your ground, the spicier and more potent your mustard will be.

Add ground mustard seeds to your jar of choice, and add in remaining ingredients. Mix well with a fork (forks have become my preferred mixing tool as the tines prevent too much product loss, unlike all the good stuff that would get stuck to a spoon).

Let the ripening process begin!
Let the ripening process begin!

Leave your mustard uncovered on the counter to ripen for at least one hour, up to eight hours (your mustard will stop ripening once refrigerated). I’ve read that you can actually cure it for several days at room temperature (covered of course), but have yet to try this – perhaps next time.

If you want to get really creative, replace the water with a dry white wine or even beer for a deeper, more complex flavor (haven’t tried this yet either, but one of the benefits of making small batches is plenty of opportunity to experiment!)

Store unused mustard in the refrigerator.

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