Homemade mustard is one of those things that you can easily whip up in the kitchen that will punch far above its weight. The best thing about making it is that there’s no single path to victory. Feel free to play around with whatever vinegars and booze you have on hand. Although a word to the wise: I really don’t recommend using hard spirits—I don’t quite know what you’ll get in the end. Beers, wines and fortified wines like Vermouth work best.
Choose Your Own Adventure Mustard
Difficulty: EasyServings
1
pintIngredients
¼ cup yellow mustard seeds
¼ cup brown mustard seeds
½ cup vinegar, dealer’s choice
½ cup alcohol, dealer’s choice (beer, wine, vermouth, etc.)
½ teaspoon salt
1 teaspoon brown sugar
Directions
- Add the yellow mustard seeds, brown mustard seeds, vinegar and alcohol to a 16 ounce, wide mouth jar.
- Seal the jar, place it out of direct sunlight and neglect it for 2 days.
- After 2 days, add the salt and brown sugar and blend (I use an immersion blender directly in the jar—it makes things a ton easier).
- Let it sit for another 2 days before you even think about using any. After 2 days I put it into the fridge for it to firm up more.
Notes
- If you’re feeling particularly ambitious, try adding some freshly ground horseradish or blueberries/huckleberries when blending (don’t knock it until you try it!)
