How to Make Mustard

article image
ISTOCKPHOTO
Spicy or sweet, mustard is easy to make at home, and the flavor possibilities are endless!

“Oh yes mustard! That’ll do … Mustard? Don’t let’s be silly. Now lemon, that’s different.” —Mad Hatter, Alice in Wonderland 

Tangy or sweet, subtle or potent or super spicy, mustard is a lot of things, but even made with limes (or lemons, if you rather), it’s hardly silly. Delicious is more like it. In fact, the only silly thing about mustard may be sticking to the ordinary types in squeeze bottles you find at supermarkets. But there’s no reason to just be silly. You can make zippy, zingy and easy mustards with truly unique flavors right at home.

There are three types of mustard seeds generally used for cooking: black, brown and white (sometimes called yellow), which you can find at your local grocery store. Black and brown seeds are often used in hotter, more pungent mustards, while white seeds are usually used in the milder mustards favored in the United States. Mustard powder can be found in the herbs or bulk herbs aisle at your grocery store, or made by finely grinding mustard seeds using a mortar and pestle.  

Using any type of mustard seed, the flavor is most potent when the prepared mustard is fresh, and becomes less intense over time. And while a basic mustard simply involves soaking tangy mustard powder (or ground mustard seeds) in vinegar, water or other liquid, once you start experimenting with herbs and other flavors, the possibilities are endless!

Lime Mustard with Coriander

  • Published on Dec 31, 2008
Comments (0) Join others in the discussion!
    Online Store Logo
    Need Help? Call 1-800-234-3368