A SIMPLE, SUPER AWESOME MUSTARD RECIPE

Have you tried real mustard with good, raw vinegar (as opposed to distilled white vinegar which is a great cleaning solution but tastes terrible )? It is full of flavor and crazy awesome, like vegan caviar. It is acutally really hard to find mustard made with real vinegar in the US, as distilled white vinegar is a cheap bi-product of the ethanol industry. Because of this, European mustard tends to be far superior in flavor. But you can make your own amazing mustard with fantastic ingredients. Fresh mustard that retains the spice and warmth of the seeds with the tasty sweetness of real vinegar is condiment-magic, and kept in your fridge, can be used indefinitely.

This is a non-canned, not shelf-stable recipe. The mustard is never cooked, so the flavors are retained to their fullest. Mustard seeds do not like to be cooked. They do not like heat, and it changes their flavor and makes them bitter. But they love to be gently brined in vinegar, wine, and spices. This is how the OG mustard was made in the 14th century in France, and it's still a great way to enjoy it now.

Want to add some herbs or spices to jazz it up and make it your own? Go ahead and add a teaspoon or so of whatever you fancy. Or just let it be awesome and simple as is.

INGREDIENTS

  • 1/2 cup hard cider (like it sweet? use that kind)

  • 1/2 cup apple cider vinegar

  • 1/4 cup brown mustard seeds (about 1 1/2 ounces)

  • 1/4 cup yellow mustard seeds (about 1 1/2 ounces)

  • 1 teaspoon kosher salt

PROCESS

  1. In a small nonreactive bowl or container, combine all the ingredients and cover with plastic wrap or in a sealable container, and let sit at room temperature for 2 days. 

  2. After 2 days, transfer the mustard mixture to a food processor. Pulse until the desired consistency is reached, about 30 pulses for a coarse texture. [NOTE: this is a wholegrain mustard and will never be smooth, for a smooth mustard, see my Brooklyn Dijon recipe].

  3. Transfer the mustard to a small, nonreactive container with a tight-fitting lid, such as a mason jar, and refrigerate. The heat and flavor will dissipate over time, but mustard will rarely go "bad" as the ingredients do not naturally spoil. 

  4. Serve with meat, cheese, and even fruit. I love to eat this with roast chicken, or stirred into my salad dressing.

Laena McCarthy