Mustard

Prep Time: 15 mins	Course: condiment
Total Time: 15 mins	Cuisine: American
Servings: just less than 2 cups

This is pretty simple and it doesn’t use every utensil in the kitchen.

Ingredients

2/3 cup mustard powder ½ cup water 3 T white wine vinegar 2 t sea salt ¼ t ground allspice

¼ t ground cinnamon ¼ t ground ginger ¼ t ground turmeric dash of nutmeg ¼ cup minced fresh herbs (optional)

Instructions

1. In a 2-cup glass jar, add the mustard powder, salt allspice, cinnamon, ginger, turmeric, and nutmeg. This is where you would add the optional herbs.
2. Add water and stir well.
3. Let this sit for 10 minutes. It will get mellower the longer it sits.
4. After it has sat, pour in the vinegar and mix.
5. This should be stored in the fridge.

Variations

• You can use mustard seeds. Instead of 2/3 cup ground mustard powder, use slightly less than ½ cup of seeds. You can use any combination of seed to ground mustard at a 1:1½ ratio. If you use mustard seeds, use a spice grinder to grind as much as you want; this will change the texture of the mustard.
• Pour some honey in, if you’d like honey mustard.
• Add horseradish or chilis for spicier mustard.
• Change the liquid and you change the mustard.

Notes

• The most important thing to making mustard at home is to wait. You cannot eat it the day you make it. Mustard needs to marinate to dissipate its bitterness. Try it: Eat a little dab right after you make it, then a day or two later. The difference is dramatic.
• The mustard will be runny at first, but don’t worry, it will thicken overnight. You should wait at least 12 hours before using.
• This will last a year in the fridge.

only slightly adapted from https://honest-food.net/how-to-make-mustard-2/