Mustard to me is not a condiment but a cooking or baking ingredient. The idea of mustard slathered on a piece of bread makes me cringe. I've tried it. I really wanted to like it as a sandwich spread or on a corn dog. The taste is just too sharp for me.
I still use plenty of mustard though. It is an additive to many of the foods I make. Roasts, baked beans and salads to name a few.
I knew we were having a BBQ here yesterday for my husbands platoon. I love having them. The soldiers are always so happy to try anything that I have made. What better time than to try out this pin then?
Source: goodthingsgrow.com via Robin on Pinterest
It was also very easy to make! I love making foods that take so little work.
2 tablespoons + 2 teaspoons yellow mustard seeds
1/4 cup apple cider vinegar
1/4 cup water
1 small garlic clove
1/4 teaspoon salt
1/4 teaspoon turmeric
Place everything in a small jar or other covered container.
Put it on your counter and just let it sit for 24 hours. If you have a good food processor you can dump it in and blend to your desired consistency. The seeds have soaked up most of the liquid by now.
I don't have a good processor as I discovered yesterday. Mine just spit seeds around the top. So to my rescue was my immersion blender. Starting at the bottom and working up in a narrow container it took no time to have this pretty mustard.
Store covered in the fridge for 3-4 weeks.
It was really that easy! I set it out for everyone to use yesterday and they did and they enjoyed it. It seemed a little thin to me. I think I could have processed it just a bit longer but I have to admit, the smell of the mustard was very appetizing. I believe it's the first time in my life when I have actually thought mustard smelled good.
Is it economical? I don't think so. Not unless I can find some bulk mustard seed. I will probably make it again for cooking with but not everyday use. It is nice to know though that if there were ever a store bought mustard shortage I could make my own. (I always have mustard seed in the pantry.)
You could also make a variety of mustards using this basic recipe. Play around with it according to your tastes.