photo by Jennifer Johnson
Mustard is a fun condiment to make from scratch because you can really play with the ingredients depending on how spicy or vinegary you prefer it, and you can also adjust the texture. Before you begin, it’s important that the seeds are thoroughly soaked in liquid, ideally overnight. The choice of liquid (or balance of two or more) will make a difference in determining the finished mustard’s heat and flavor—vinegar adds a nice tang while white wine helps to mellow it. For a deeper, more robust flavor, try using beer instead (replacing both vinegar and wine).
- 1 3-ounce jar (approximately 1/2 cup) yellow mustard seeds
- 1/4 cup apple cider vinegar, plus extra if needed
- 1/4 cup white wine
- 3 tablespoons light brown sugar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1. In a small bowl, cover mustard seeds with 1/4 cup apple cider vinegar and wine, or one or the other (or 1/2 cup beer). Cover with plastic wrap and place in refrigerator for at least 8 hours or overnight, until liquid has all been absorbed.
- 2. Transfer seed mixture to a food processor along with remaining ingredients. Pulse until mixture is almost smooth (we prefer a good bit of texture but you can also pulse until completely smooth). Add 1-2 tablespoons additional apple cider vinegar if desired. Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to use (mustard will thicken even more once it cools).
Makes approximately 1 cup.
cook’s note: This is a perfect condiment for cured meats and your favorite cheeses. We love it with grilled apple Gouda uncured sausages from Niman Ranch.