Summer is the time of year when we love to catch up on kitchen projects. Longer days, a huge variety of fresh produce in the garden and at the markets make us happy to take on projects we don’t normally have time for.
Of course, making jam and pickles always top this summer list, but this year we’re trying a few new things. Last week we made some lovely sun-dried tomatoes and this week we’re tackling mustard!
Did you know you can easily make homemade mustard from scratch in about 5 minutes? Neither did I! It’s one of those simple things we always have in our pantry or fridge but never seem to give much attention. Until now.
Enter: 5 Minute Mustard.
The next time you have a few extra minutes in the kitchen, whip up a batch. It’s rewarding, simple and something fun you can do with children. They can even create their own special blend and name it. “Max’s Mustard” will be a project your son will never forget!
Makes about 1 cup. Slightly adapted from Hunter Angler Gardener Cook.
- 6 tablespoons mustard seeds
- 1/2 cup mustard powder
- 3 tablespoons cider vinegar (white or sherry vinegar would also work)
- 1/4 cup white wine
- 1/4 cup water
- 2 teaspoons salt
- 2 tablespoons honey
- 2 tablespoons grated fresh horseradish
- 1/4 cup minced fresh herbs (like parsley, basil or tarragon)
Grind whole mustard seeds in a coffee or spice grinder, or use a mortar and pestle.
Mix all ingredients, including grown mustard seeds, in a bowl. Add any of the optional ingredients. Whisk thoroughly to combine.
Pour into a clean glass jar with a sealed lid, refrigerate for at least 12 hours before tasting (believe me, I tried it before letting it sit and it’s awful).
You can keep homemade mustard in the fridge for several months. Mustard will last especially long if you add some honey, as honey acts as a antibacterial agent and will prevent mold.
Enjoy this homemade experience!