Ingredients
BASIC DIJON-STYLE MUSTARD
- 1/2 cup dry white wine
- 1/2 cup white wine vinegar
- 1/2 cup mustard seeds
- 2 tablespoons finely diced shallot or onion
- 1 teaspoon kosher salt
- Pinch of cayenne pepper
WHOLE GRAIN PORTER MUSTARD
- 1/2 cup dark, sweet beer, such as porter
- 1/2 cup malt vinegar
- 1/2 cup mustard seeds (a mix of yellow and brown are nice)
- 1 clove garlic, minced
- 1 tablespoon lightly packed light brown sugar
- 1 teaspoon kosher salt
APPLE-MAPLE MUSTARD
- 1/2 cup apple cider vinegar
- 1/2 cup apple juice
- 1 cup mustard seeds
- 1 teaspoon kosher salt
- 1 tablespoon maple syrup
Directions
- In a small bowl or jar, combine all the ingredients for the mustard of choice.
- Cover the bowl and let it sit at room temperature for 1 to 2 days, until the mustard seeds have absorbed almost all the liquid.
- Decide how smooth you want your mustard. For chunky whole grain mustard, just leave the mixture as is. For a smoother mustard, use an immersion blender, blender, or mini food processor to puree the mixture to your desired texture.
- Add 1 to 2 tablespoons of water, if needed, to thin the mustard. For a perfectly smooth texture, like commercial Dijon, you can push the mustard through a fine-mesh sieve after pureeing.
- Transfer the mustard to a small mason jar, lid tightly, and store in the refrigerator. More from The Hands-On Home: Beeswax Candles
2015 By Erica Strauss. All rights reserved. Excerpted from The Hands-On Home: A Seasonal Guide to Cooking, Preserving, and Natural Homekeeping by permission of Sasquatch Books. Buy this book from our store: The Hands-On Home.
Hands-on Home (Sasquatch Books, 2015), by Erica Straus, is packed with fabulous recipes, practical, no-nonsense advice, and time- and money-saving techniques. With a focus on less consumerism, Strauss provides instruction on everything you need to live more delicious and sustainable DIY lifestyle.
You can purchase this book from the MOTHER EARTH NEWS store: The Hands-On Home.
There are recipes out there for canning mustard, but I don’t see the point when this culinary staple is so easy to whip up in small batches and keeps for at least six months in the refrigerator.