Why should you bother to make your own mustard? I’ll tell you why. Because it’s delicious. And it’s fast. And it tastes so fresh and perfectly tangy. You’ll never want to use the store-bought stuff after you make your own!
All that you need to do is combine mustard seeds, vinegar and water in a jar. Let it sit for a few days and then blend it until it becomes creamy. That’s it! (Really.)
Makes 3 cups.
1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup apple cider vinegar
1 cup water
1 tsp sea salt
Combine the yellow and brown mustard seeds, water, apple cider vinegar and sea salt in a large jar. Add a piece of cling wrap over the jar mouth before screwing on the lid. This prevents the lid from corroding due to acidity.
Let sit for 3 to 4 days, shaking vigorously once a day. You’ll notice the mustard seeds start to swell up as they absorb the liquid.
After the mustards seeds have soaked in all of that vinegar goodness, pour the whole mixture into your blender or food processor.
Start blending on high. Blend for several minutes. Stop and scrape down the sides to make sure you don’t miss any runaway mustard seeds!
The photo below show what it looks like after several minutes of blending: (Notice that there are still many whole mustard seeds not yet blended in.)
Compare that with the next picture which shows what it will look like after it’s been thoroughly blended: (Notice how almost all of the mustard seeds have been broken down and blended. It is more uniform in texture and almost creamy.)
Transfer your mustard into a jar or other glass container. It mellows slightly after a few days, so if you prefer your mustard a little less tangy then you’ll need to wait a few days before diving in. It keeps in the refrigerator for many months.
Now go and make your own mustard… you can do it! Be sure to come back and leave me a comment about your mustard-making experience.