Of all the jars of jams and sauces and condiments that jostle for space in our three refrigerator shelves, Sriracha against walnut oil, soy sauce (now only this kind, purchased in bulk. It’s life-changing!**) vs. hot pepper jelly, Cholula and Frank’s, mustard has the greatest footprint. Currently there are four bottles of mustard with varying levels smoothness, spreadability, and sinus-clearing spiciness, and of these, two are homemade.
A friend recently questioned the wisdom of homemade mustard when it’s so cheap to buy and so hard to finish. Romantic comedies of a certain ilk tend to show a lonely bachelor or bachelorette squinting into the refrigerator light to find naught but an old, stained Chinese takeout container, a half-empty jar of mustard, and a bottle of light beer. That just doesn’t happen in our house. First of all, we go through mustard about as quickly as ice cream. (Not amazing ice cream, but decent ice cream that takes two weeks to polish off). It goes on our ham, and cheese, and sausages, with just about every cruciferous vegetable, bread, crackers, salad dressing, potatoes, etc. Secondly, even though it’s inexpensive, it’s still not that inexpensive when you like the type of mustard with the whole seeds, with that pleasing mouthfeel and tiny ‘pop’, and also when you basically eat it by the ladleful. Third, there are a few food blogs I read whose recipes I trust implicitly, and when one of these posted ideas for a few types of homemade mustard, I was whipping up a batch within the week. Oh and fourth, it takes literally three minutes to make, not counting the waiting time. Literally. You pour everything in one bowl, and then you stir it and let it sit for two days. And maybe give it a whiz with the hand blender, to your preferred consistency. Done.
Here’s one of the three recipes, the brainchild of Good Food Matters, slightly altered and then doubled because we love our mustard so. Definitely visit her site to check out recipes for the other two.
COARSE GRAIN DIJON MUSTARD
1 cup white wine
6 tablespoons vinegar (I used a mix of white wine vinegar and apple cider vinegar)
6 tablespoons yellow mustard seeds
6 tablespoons brown mustard seeds
8 tablespoons powdered mustard
2 teaspoons kosher salt
Stir all ingredients together in a glass or ceramic bowl until thoroughly combined, then cover with plastic wrap. Keep at room temperature (aka unrefrigerated), and allow the liquid to soften the mustard seeds for 48 hours. Uncover and blitz with an immersion blender until it reaches your desired consistency. Place in a clean jar and refrigerate, then slather on just about anything.
**When the Williams Sonoma outlet had bottles of it on clearance, for some bizarre reason I attribute only to the facts that people like their Kikkoman’s and why shop around for soy sauce, I made my nice mother load up on so much that she nearly herniated another disc. And that’s with me carrying two thirds of it to the car.