Making your own condiments is easier than you might think. Up until a few weeks ago, I had no clue how to make mustard. A little web-surfing led me to discover that it’s actually super simple.
I use mustard like it’s going out of style, adding it to salad dressings, slathering it on chicken breasts, serving it as a dip for meatballs, and rolling into collard wraps. Finding gluten-free and sugar-free mustard can be a bit of challenge, which is all the more reason to make it home.
Start by soaking your mustard seeds in apple cider vinegar (I use raw Bragg’s Apple Cider Vinegar) and water. Heads up: look for mustard seeds in the bulk spice section of the grocery store or at a speciality spice shop. If you buy them in little jars in the spice aisle, they’ll probably be a lot more expensive.
When the seeds have soaked, simply puree them in a food processor with a bit of honey and seasonsings. That’s it. The resulting mustard—a good cup or so—will last for at least a few weeks in the refrigerator. I honestly am not quite sure how long it could go in there. I used mine up within about two weeks, but the mustard may well last three or four.
If you aren’t a fan of spicy mustard, add more honey to temper the bite of the mustard seeds and vinegar. I love a good, throat-tingling condiment, but additional sweetener will certainly help bring down the heat level and make this a more kid-friendly spread, too.
My Cookbook is Now Available!
In case you missed the announcement in yesterday’s post, my cookbook—The Pure Kitchen—is now available! You can purchase it through my e-store. It will be available on Amazon.com within a week or two.
Big thanks to those of you who have already shared about the book and expressed your excitement for it’s release!
Homemade Spicy Mustard
Makes 1 heaping cup
1/3 cup yellow mustard seeds
2 ½ tablespoons brown mustard seeds
½ cup apple cider vinegar
½ cup water
2 tablespoons honey
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
Sea salt, to taste
Combine the mustard seeds, vinegar, and water in a medium bowl. Soak for 8-10 hours at room temperature. Drain, reserving the liquid, and transfer the seeds to a food processor fitted with the steel blade.
Add 1 tablespoon of the reserved soaking liquid along with the honey, turmeric, cumin, and salt to taste. Process until thick and smooth with a fair amount of whole mustard seeds speckling the paste, about 2 minutes, stopping to scrape down the sides of the bowl with a rubber spatula occasionally. Add more soaking liquid if desired to achieve a thinner consistency.
Store in a glass jar in the refrigerator for up to 2 weeks.
Find more healthy recipes at this week’s edition of Slightly Indulgent Tuesday.