You're Still Buying Mustard?

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davew's picture

My drive to eliminate high fructose corn syrup from my diet has led to some interesting places. I do not believe the HFCS is poison, but, rather like a website that asks for your social security number, its presence is a good sign that the producer does not have your best interests at heart. Recently I ran out of mustard. Close inspection of the label revealed that this product too has a healthy dose of corn syrup. Turning to the web I decided to find out how hard it would be to make my own mustard. Turns out it is dead easy. Deader than dead easy. It is just about as complicated as making coffee.

The basic process is to combine a few ingredients, let them sit together in your refrigerator for a couple of days, and then run them through a food processor. No cooking required. No cooking skills required beyond that to successfully operate a measuring spoon and press a button. Seriously.

The ingredients are as follows:

  • 1/3 cup mustard seed
  • 1/3 cup vinegar
  • 1 clove garlic smashed
  • 3 tablespoons water
  • 3 tablespoons honey
  • 1/4 teaspoon salt
  • a pinch ground cinnamon

All of these ingredients were available in my local megamart, although there were more choices of powdered mustard than mustard seed. One container of mustard seed was exactly 1/3 cup. How convenient.

Crush the garlic clove, but not so much that it falls apart. Combine all ingredients including the garlic in a non-reactive bowl and let sit in the refrigerator for 36 to 48 hours. Remove the garlic from the bowl and pour the rest of the ingredients into a food processor. Process until the mustard achieves the consistency you like. I wanted a medium-coarse mustard which took a surprisingly long 4 minutes. Transfer the mustard into a sealable container (I chose an old mustard jar for symmetry) and let sit in the refrigerator for at least a few days for the flavors to meld.

Because this mustard is uncooked it has a lot fresher and more distinct flavor than any you can buy. I especially like it on a cracker topped by a slice of mozzarella or jack cheese.

This is merely the beginning, however. The recipe is infinitely variable. If you want a spicier mustard replace some or all the yellow mustard seeds wuth brown mustard seeds. Horseradish can be added if you like this flavor in your mustard. I hear some people even like to mix mayonnaise into their mustard for reasons which will forever escape me. Go wild. It's your condiment.
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scrooks's picture

Re: You're Still Buying Mustard?

Quote:
It is just about as complicated as making coffee

I tried to make someone coffee. Once.

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