10 April 2013

Homemade Mustard

I didn't initially intend for this week to become homemade condiment week, but it just sort of happened to me.  I was already making homemade mayonnaise and then one of my favorite bloggers, David Lebovitz had to go and write a post about homemade mustard.  I had been toying with the idea for a while and doing some expeirmenting.  David went and kicked me into high gear, thus, turning this week into homemade condiment week.  I've never really been too much of a mustard girl -- it's just a little too pungent for my delicate tastebuds.  I do appreciate its uses in recipes, such as being a required add in for deviled eggs, potato salad, and absolutely essential for a decent vinaigrette. 

Mustard is one of the most widely used spices in the world and is a component in the cuisines on nearly every continent.  You know if the entire world loves mustard, it's gotta be good.  I can't recommend making your own highly enough, either.  The homemade stuff has so much more complexity than any you can buy off the shelf at the grocery store.  It also requires almost no effort, which makes it a winner in my book.  It does take a couple of days, but all but five minutes of that time is sitting on a shelf in the kitchen.  Please, if you haven't experienced homemade mustard, whip up a batch and enjoy it with the ones you love.

Add some mustard seeds, vinegar, and water to a jar or any other container you can seal up tight.

Add spices and shake like a polaroid picture.

Turmeric is what gives mustard it's pretty color.  You can leave it out, but why would you?

Wait two days for your flavors to meld and the mustard seeds to soften.  Blend it all up in the blender and enjoy.  It'll keep almost indefintely in the refrigerator.

Homemade Mustard
makes about 1 cup

1/4 cup whole mustard seeds
1/4 cup vinegar (I used red wine vinegar, but you can use what ever vinegar you prefer)
1/4 cup water
1 T cane syrup (if you don't have access to cane syrup, you can use dark corn syrup or honey)
1 tsp ground turmeric
1/2 tsp salt
1/2 tsp ground chipotle pepper
2 Tbsp liquid (I like to use beer or whiskey, but you can use water or wine instead)

Combine the mustard seeds, vinegar, water, cane syrup, turmeric, salt, and chipotle pepper in a jar or other airtight container.  Cover, shake vigorously, and let stand for 2 days.

Put the mixture in a blender and puree until smooth.  Add the additional liquid and puree until the mustard is as smooth as possbile.  Store in the refrigerator.

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