Mustard 3 Ways

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Photo by Emily Strauss
Making mustard in small quantities saves physical space and opens a door to culinary creativity.



    • 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


    • 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


    • 1/2 cup apple cider vinegar
    • 1/2 cup apple juice
    • 1 cup mustard seeds
    • 1 teaspoon kosher salt
    • 1 tablespoon maple syrup


    • 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.