I recently wrote about making an herbal mayonnaise. While you can always make your own mayonnaise with prepared mustard, once you discover how incredibly simple it is to make, you won’t want to.
Just like the mayonnaise, you can make your mustard AND use it as an opportunity to add in herbs you may not usually play around with in the kitchen.
My kids will use mustard on their sandwiches, not really understanding that they’re getting a dose of garlic to boost their immune system. Once you begin to think about your condiments in this way you will find yourself standing in front of your open refrigerator door in wonder at the endless possibilities. Health for your family is as easy as sandwich toppings and meat salad blends.
Why make your own mustard?
Have you ever read the ingredients in the average stadium mustard?
I’m going to give you a couple great recipes, but really, who wants to feed their family yellow dye and “natural flavors?” What can be even worse is reading the ingredients on a bottle of properly made mustard that you spent a pretty penny for. When the bottle says turmeric, mustard seeds and vinegar you’ve got to ask yourself, “Can’t I just make this myself?” The answer is YES! You can make it yourself, and you can make it better.
My husband prefers my mustard creations to store bought brands. Now when he tastes mustard at someone else’s house he says he can taste the chemicals – eww!
Basic Mustard Recipe
- ½ cup yellow mustard powder (find organic ground yellow mustard here)
- 2 Tbsp white wine vinegar (find it here)
- 1 Tbsp filtered water (find the best water filtration systems here)
- 1 tsp salt (find unrefined sea salt here)
Delicious Add-in Options
- 3 Tbsp finely chopped herb (chives, dill, or garlic are favorites)
- 3 Tbsp honey (find unfiltered raw honey here)
Add all ingredients together and stir. Add water as needed to get your desired consistency. Store in the refrigerator. This recipe can be a bit hot at first, but it will mellow as it ages in the fridge.
I developed the second recipe the first year we had a crop of wild mustard on the property. Since then, we generally have large patches of beautiful yellow blooms. The farmers who live all around us hate this plant and call it a weed. I can tell you that I would rather have the wild mustard than grow the cultivated seed any day! Its flavor is much cleaner and brighter. We harvest the greens to steam or add to salads. I don’t ever want to waste any part of the plant, so we use those lovely blooms to make one of our favorite summertime condiments.
This mustard can be a sandwich spread or the base for a dip. If you don’t like this recipe, just wait a bit until the seeds develop and then grind those seeds for mustard powder.
Fresh Real Mustard
- handful of fresh mustard blooms
- 1-2 Tbsp of champaign vinegar – just enough to get the blooms to puree (find it here)
- pinch of salt (find unrefined sea salt here)
Toss all the ingredients into a food processor and pulse until creamy.
There are plenty of other recipes for mustard out there on the Internet. I’ve made some that involve soaking the whole mustard seeds over night and then leaving them whole. The last one I tried had me soak them in beer. It involved apricots as well. I made that one for Christmas gifts a couple years ago and it was very popular.
As you begin to explore all the variations that are available, I would just caution you to think about how you would like to use your mustard when it is finished. In the case of making a homemade mayonnaise, you will want to make a smooth mustard. It’s always going to be best to start with a pureed fresh plant or mustard powder-based recipe.
Have you ever made homemade mustard? How did it go?
Feel free to share in the comments section below!