Mustard

The perfect compliment to Brian's post on ketchup, it's time to tackle mustard. And it's shockingly easy.

The only tricky ingredients are the mustard seeds, they can be hard to find. I've used yellow and brown here, you can use both, or either. You can also class this up by switching out the water (not pictured) with wine, and the vinegar with wine vinegar, apple cider vinegar, maybe even rice vinegar. Note to self: I should try that.

Take 3 tablespoons each of the brown and yellow mustard seeds and mix, and place in a container that can hold at least 2 cups.

Add in a tablespoon of honey, to cut down on the spice, and add 1/3 a cup each of water and vinegar.

Let it slit overnight to loosen up the mustard seeds.

The next morning, throw it all in a blender and pulse until you've hit the consistency you want. I like a few while seeds left in the mustard, but if you don't, pulse away.

Pour into your favorite container, and keep in the fridge. Fair warning: For whatever reason this mustard came out really, really, hot. Please test your mustard before smearing on any meat or bread products.

Ingredients:

3 Tablespoons yellow mustard seeds

3 Tablespoons brown mustard seeds

1 Tablespoon honey

1/3 cup water (or your favorite replacement)

1/3 cup vinegar (of your choosing)

Procedure:

1. Mix everything in a 2 cup container, and hold overnight.

2. Blend until you reach your desired consistency. Store in the refrigerator.

Comments

[isaia panduri]

According to wikipedia, if you use cold water the result is a hottier mustard than the one obtained using hot water.
Other methods to obtain a more mildier mustard are: simmering the mustard right after production, use only yellow seed mustard, add more sugar.