Simple Mustard Recipe With Variations

Ingredients

• 2 tbsp whole mustard seeds (brown or black)
• 0.25 cup ground mustard powder
• 0.75 tsp salt
• 0.25 cup water
• 4 tsp apple cider vinegar (or white wine vinegar)

Steps

1. 1

   Gather the ingredients.

2. 2

   Grind the mustard seeds in a spice grinder for 15 seconds. You don't want to completely reduce the seeds to a powder—they should still be mostly whole but just a little bit crushed. Alternatively, use a mortar and pestle to achieve a similar coarse texture.

3. 3

   Combine the slightly crushed seeds, mustard powder, and salt in a small bowl. Stir to mix the dry ingredients thoroughly.

4. 4

   Mix in the water and vinegar. The mustard may seem soupy at this stage, but it will thicken up as the mustard seeds and powder absorb the liquids.

5. 5

   Cover and store at room temperature for 2 days before using. This wait time is essential to allow the mustard to thicken and to let the initial harsh, bitter taste of the fresh mustard mellow.

6. 6

   After the 2-day wait, transfer the mustard to a clean glass jar and cover tightly.

Notes

Variations: - Spicy Beer Mustard: Use cold beer instead of water and add 1 teaspoon of honey. - White Wine and Tarragon Mustard: Use white wine instead of water and tarragon vinegar instead of plain. Optionally add 1-2 tablespoons of fresh chopped tarragon. - Heat Level: Black mustard seeds are the hottest; yellow/white are the mildest. Cold liquid results in a hotter mustard, while warm liquid results in a milder flavor. - Storage: Keeps in the refrigerator for at least 4 months. For room temperature storage, process in a boiling water bath for 10 minutes.

Nutrition per serving

• condiment
• mustard
• vegetarian
• vegan
• gluten-free
• no-cook
• pantry staple