I don’t think I had ever considered making my own mustard, but then the most recent issue of Taproot magazine arrived and it became a certainty that I would. Somehow, it took me about two months to actually do this, but there was no good reason for that delay and I’ll be making more much sooner.
(Aside: I heard about Taproot when they were launching the very first issue and it sounded like something I would love. I looked into it then, but it just seemed a little too indulgent. I thought, “that would be a great holiday gift” and waited for someone else to bite on my behalf. Then in a fit of impatience this past January, I bought myself a one-year subscription. It is so worth every penny and then some. Every issue is packed with gorgeous art and inspiring stories and patterns and projects and recipes for things that I have actually made. I’m currently considering splurging on a full set of back issues, because I still hate that I missed out on nearly two years of that goodness.)
Right – we’re talking about mustard. I should probably hold this post because there’s no reason it needs to compete with the piles of late-summer produce that are no doubt looming in your kitchen as they are in mine. But on the other hand, it’s really no competition, more like a satisfying antidote. It’s nearly instant gratification compared to most ferments and it takes literally a few minutes to put it together.
I made two versions on my first go – a basic yellow mustard and a spicy horseradish mustard. As much as I love a spicy horseradish mustard, I think the basic recipe has great flavor and versatility, so that’s what I’m sharing here.
Yellow Mustard (adapted slightly from Kirsten Shockey’s recipe in Taproot magazine)
- 1/4 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 2 tsp salt
- 1 cup water
- 3/4 tsp turmeric powder
- 4 Tblsp raw apple cider vinegar
- Combine all ingredients except the vinegar in blender and blend until it reaches a paste consistency.
- Spoon mustard into glass jar, making sure to press out any air pockets. Cover with lid and leave to ferment at room temperature for 3 days.
- Stir in vinegar and move to store in refrigerator. Makes roughly 1 1/2 cups. Note that the half-pint jar on the left in the photo is a half-batch.
That’s it! This will mellow some over time, but it still has a bit of a kick from the brown mustard seeds. If you want something really mild, I would use a higher proportion of yellow mustard seeds. The original recipe also suggests that you could add a bit of honey with the vinegar which I didn’t do.
And now you have the perfect excuse for a round of my all-time favorite breakfast sandwiches: caramelized red onion, egg and sharp cheddar between two pieces of mustard-spread toast. Yum! I’m sure there will be some grilled sausages in our near future as well. What is your favorite vehicle for mustard?
Liver and onions is still the only thing I eat mustard on. I don’t make it but I ordered it again just this last week at a restaurant.
Liver and onions! I don’t think I’ve had that since I left home. But it was the only exception I made for mustard then, too. I’m kind of impressed you ordered it at a restaurant. I’d like to try it again… maybe one of the hipster places in Portland serves it.