Whole-grain mustard is super simple to make and it stores for six months in the refrigerator, or so I hear; mine never lasts that long. This mustard is usually found in the gourmet aisle, and carries an eye-popping price tag that simply is not reflective of anything. There is almost no labor involved, and the ingredients are extra cheap, less than two dollars for a pint of this excellent and essential condiment.
The flavor is perfect for ham sandwiches on homemade basic loaf bread, and it really shines on a baguette. Set a small pot on a charcuterie board.
Equipment
Immersion Blender
Two 8 ounce or one pint glass (or ceramic or stoneware) container with tight-fitting lids
Mixing bowl, about 4 cup capacity
Ingredients
1/3 cup yellow mustard seeds, whole
1/3 cup brown mustard seeds, whole
1/2-3/4 cup apple cider vinegar, depending on how tangy you like it (recipe from apple scraps)
1/2-3/4 cup water (enough to make the total liquid 1.25 cups)
1.5 Tablespoons raw sugar (or light brown sugar)
1 teaspoon salt
Directions
- Combine seeds in the mixing bowl and stir in water and vinegar. Let sit for 24 hours. (If you’re in a massive rush, you can reduce this to 8 hours, but the seeds won’t be as infused with the vinegar, and they won’t be as easy to mash).
- Remove about 1/2 a cup of the seed mix and set aside if you want a particularly toothy blend.
- Add the salt and sugar and process with an immersion blender or in a food processor until relatively smooth, scraping down the sides as you go. I find pulsing the blender helps keep the blades clear. Process until desired consistency.
- Fold in reserved seed mix, if using.
Pour into jars and cover with tight fitting lid.
Store in the refrigerator for up to 6 months.
Flavor matures with age.
