Did you know it’s super easy to make your own mustard? If you love grainy mustard with bits of mustard seeds, or if you like the flavor of the Dijon-style mustard better than the oily, bright yellow American brand we all know so well, you can make your own in almost no time at all!
Why make your own? First of all, if you buy organic like we do, it’s difficult to find, even more difficult to find in reusable glass bottles, and it’s expensive! Making your own is a frugal–and fun–way to stretch your grocery dollars so you can buy something extra special, like a fabulous bottle of wine, a bouquet of spring-time flowers or Fair Trade chocolate truffles.
Bonus! If one-use plastic bottles bother you like they do us, tick this chemical-leaching container off your list for good. (Learn more about plastics in the kitchen and sign a petition here.)
Plus, homemade tastes better, and you know there are no mystery ingredients in it. When I ran across Kris Bordessa‘s recipe for Homemade Grainy Mustard on Attainable Sustainable, I had to give it a try. I followed her instructions, and the mustard turned out surprisingly–hot. I suspect that’s because of the seeds I used.
To begin, I had a quarter cup organic yellow mustard seed on hand. I needed a full cup. At the two local stores that carry mustard seed in bulk, I could find only organic black mustard seed. Strongly motivated to try this recipe, I bought enough to make up that three-quarters of a cup I needed, and a little extra for the pantry.
Before setting the seeds to soak, we tasted them. No mustard flavor at all in the mild yellow seeds, but the black seeds? Yowza! Plenty of mustard flavor. “This is going to be good,” I said. What I didn’t realize then: That delicious flavor comes with heat. Fortunately, I love hot mustard. My sweetheart and other family members not so much. We’ll use only yellow seeds next time!
Here’s how I made the mustard, following Attainable Sustainable’s recipe.
Two cups are way too much mustard for our house. It would take us a couple of years to use that much. I gave away a couple of small jars to people who said, when I asked, “Yes, I love hot mustard!” Next time, I’ll halve the recipe and still have enough to gift.
How do you like your mustard?
Do you prefer whole grain mustard like this? The popular Grey Poupon style? Or good old American mustard made bright yellow with turmeric?
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