Mustard, Basic Country

Ingredients

6 tablespoons mustard seeds, about 50 grams
1/2 cup mustard powder, about 50 grams
1/2 cup water or beer
3 tablespoons vinegar (cider white wine or sherry)
2 teaspoons salt, about 5 grams
1 teaspoon ground turmeric (optional)
2 tablespoons honey (optional)
1/4 cup minced fresh herbs (optional)

Directions

Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.
Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.
Pour in the water or beer, then stir well. When everything is incorporated, let this sit for up to 10 minutes. The longer you let it sit, the mellower the mustard will be. When you’re ready, pour in the vinegar.
Pour into a glass jar and store in the fridge. It will be runny at first. Don’t worry, it will thicken up overnight. Wait at least 12 hours before using. Mustard made this way will last a year in the fridge.

Notes

This recipe makes about 1 cup.

VARIATIONS

Change the liquid and you change the mustard.

Grind the mustard seeds a lot or a little and you change the texture — or skip the whole seeds altogether and use just mustard powder. Or skip the powder and just use seeds.

Want herbs in there? Go for it.

Like honey mustard? Pour some honey in.

Want your mustard even spicier? Add chiles or freshly grated horseradish.

Nutrition