Brussels sprouts tend to be one of those polarizing foods. People either love it or hate. I am on team Brussel sprouts and I’m on a mission to get everyone to join the team. Continue reading
I love mustard. I put it on everything. Sandwiches, vegetables, pasta, rolls, spoons… Yes, I have eaten mustard right out of the jar. I love the spicy bite that it adds and I especially like the texture of a good, grainy mustard. After peanut butter, I would say that mustard is my favorite spread.
Which is why it’s shocking to me that I have never made my own. I mean, it’s fairly simple. Mustard seeds, some vinegar, salt, and turmeric is all it takes to make standard mustard. Once you get that down, you can get fancy and make honey mustard or horseradish mustard or spicy mustard. You can make it super smooth or keep it nice and grainy. The possibilities are endless.
Here is the basic mustard recipe. Once you get this down, you can play with some variations and have an endless supply of mustard. That sounds like heaven, doesn’t it?
- 1/4 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1 cup apple cider vinegar
- 1 tsp salt
- 1 tsp turmeric
- water, as needed
- Add mustard seeds and apple cider vinegar into a small bowl and make sure all of the seeds are submerged. Let the seeds soak for a day or two.
- Add everything into a blender. Blend until the mustard reaches the consistency you would like. If you want a smoother, thinner mustard blend for a longer time and add a little water to smooth things out. For a grainier texture, blend for a shorter amount of time and don’t use as much water.
- Store in a sealed container in the fridge.
I don’t think that I will buy mustard again after realizing how easy it is to make my own. Plus, I can make my own specialty mustard for much cheaper. I’m all about homemade and less expensive!