Why on Earth would you make your own mustard? Well, because you can. It is easy. It is an unexpected thing to make. It takes a few hours and about 5 minutes of the time you are doing anything. And, because it is really, really good. I like to give people food gifts. If someone has us over for dinner or did something nice for me I like to make them something to say thank you. Cooking for someone in my opinion is the same as saying, “I love you and I care about you. I took the time to make this for you, so you are special to me and I thank you for whatever nice thing that it was that you did for me.” Isn’t that the sentiment that you get when someone hands you a homemade jar of mustard? Probably not, but that is where I am coming from.
I should also mention that mustard is my husband’s all time favorite condiment. Next to Ranch dressing. But I will most likely never make him Ranch dressing because I have serious issues with mayonnaise and anything mayo related. Mustard it is.
1/2 cup yellow mustard seeds (I was a bit short and had some brown mustard seeds in my spice cabinet so I used some of them too. It looks nice with the brown specks.)
3 Tablespoons dry mustard
1 cup water
3/4 cup tarragon vinegar (or any other herb vinegar)
1 Tablespoon honey
2 teaspoons salt
2 Tablespoons chopped fresh thyme (or any mixture of fresh herbs that you enjoy)
When the seeds are soft, put the mixture in the food processor and run until the mixture is smooth. This took about 5 minutes. I wanted some texture to remain in my mustard so I left some seed pieces.
Add the vinegar, honey, salt and herbs. Place in a lidded jar and allow to stand at room temperature to mellow. This mixture will be very hot. Once the mustard is to your taste (mine took about 1.5 hours) keep it in the fridge. It will keep in the fridge for several months, but could be stored if you choose to use the proper canning technique.
Add a cute ribbon and a tag and you have a great little food gift. I ate this today with some crackers and cheddar cheese. It would be amazing on pretzels or a turkey sandwich.
(This recipe is adapted from Caprial and John Pence.)
Share it with someone that you love.