Mustard is one of those condiments that comes in many flavors, textures, and varieties. While most Americans are all too familiar with the smooth, bright yellow store-bought varieties, it would be a shame not to experience the more complex flavors of homemade varieties. If you're new to mustard-making, this recipe is a great place to start. This basic country mustard is a pungent, grainy, all-purpose mustard that uses both coarsely ground mustard seeds and mustard powder.
Homemade condiments like mustards are a great way to avoid the additives, preservatives, and added sugars and high fructose corn syrup found in most store-bought varieties. It's also simple enough that you may never go back to store-bought brands after trying this homemade country mustard! Once you've mastered the basic recipe, feel free to play with ingredients, flavors, and textures. You'll be surprised how many ways you can make a delicious mustard for everything from a juicy bratwurst or meat marinade to a simple ham sandwich.
- 2 tablespoons yellow mustard seeds, coarsely ground*
- ¼ cup brown or yellow mustard powder
- ¼ cup cold water
- 2 tablespoons white wine vinegar or apple cider vinegar
- 1 teaspoon salt
- Grind the mustard seeds to the texture you desire.* When it comes to country mustard, there is no "correct'" texture, but many find a coarse texture particularly nostalgic.
- Mix the mustard powder and ground seeds with the water. Let sit for 10 minutes.
- After 10 minutes, add the vinegar and salt; blend well.
- Refrigerate overnight in a container with an airtight lid before using.
*Cook's Note: Along with the many variations on texture, there are several ways to grind whole yellow mustard seeds. Some cooks prefer the convenience and ease of using a spice or coffee grinder which can quickly kick out a coarse or fine grind. Other cooks opt to bring out their old-fashioned mortar and pestle to grind by hand which some say lends the cook more control over the finished product. Whichever way you choose, play around with textures to find what best suits your taste or the mustard's application.
Recipe Source: Lost Arts : A Celebration of Culinary Traditions by Lynn Alley (Ten Speed Press) Reprinted with permission.
This recipe was first published in Lost Arts: A Celebration of Culinary Traditions by Lynn Alley, which teaches readers how to use age-old techniques for making the simple ingredients we may take for granted today. In addition to providing a how-to guide for everything from blending basic mustards to bottling vinegar at home, this book also shares recipes at the end of each chapter to put those newfound skills and ingredients to use.