My brother and I are 21 months apart (he’s the older one). When we were 7 and 9, he had a friend, Kevin, who was seriously goofy. Kevin was always making us laugh with his silly antics. One time, he arrived right when I was hosting a tea party for my stuffed animals. Ever the joker, he grabbed a kitchen towel, folded it elegantly over one arm and, posing as a butler serving my soiree, inquired, “Pardon me, would you have any Grey Poupon?” playing on the commercial that was seemingly in constant rotation circa ’84.
Kevin’s silliness aside, I’ve been a serious devotee of all things mustard since a young age. Dijon, spicy, brown, sweet, yellow, hot — I’ll take it pretty much any way I can get it. Much to my delight, I recently discovered that my beloved condiment is incredibly easy to make at home. A bit of mustard (either in powder or seed form) gets blended with some vinegar and, on occasion, flavor additions like herbs and seasonings. That’s it. Today I’m sharing three mustard recipes that you can whip up in short order. Now if someone asks (butler tone or not) if you’ve got any mustard on hand, you can reply, “But, of course — and it’s homemade.” — Ashley English
The full post continues after the jump . . .
Rather than reinvent the (mustard) wheel, I turned to three sources I always rely on for culinary inspiration. Spicy Honey Mustard is Marisa McClellan’s take on the hot mustard served at Chinese restaurants. It’s a hot one, to be sure, but it mellows over time. If you want more mustard ideas (or any stellar recipes for foods in jars, for that matter), check out her new book, Food in Jars. It’s some kind of wonderful.
Spicy Honey Mustard
Makes 2 cups
- 1 cup dry mustard
- 1 cup cider vinegar
- 1/3 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
1. Combine all ingredients in a small pot.
2. Whisk to blend and bring to a simmer over medium heat for 5–6 minutes.
3. When the mustard is thoroughly heated, ladle it into sterilized jars (leave 1/2-inch of head space if you plan to water-bath can the mustard).
4. Either refrigerate the mustard and consume within several weeks or water-bath process it for 10 minutes and use within one year.
Karen Solomon is another of my regular go-to sources for food “Eureka!” moments. Whether you want to whip up your own bottle of Limoncello, render some lard or make homemade pretzels, Karen is your woman. Her books Jam It, Pickle It, Cure It and Other Cooking Projects and Can It, Bottle It, Smoke It and Other Kitchen Projects are where I turn whenever I want to learn a new culinary skill. Here, I was inspired by her suggestions for creating a Wine & Fruit Mustard and made one using apple butter and apple cider vinegar.
Apple Butter Mustard
Makes 1 cup
- 1/2 cup powdered mustard
- 1/4 cup apple butter
- 1/4 cup apple cider vinegar
- 1 teaspoon kosher salt
1. Combine all ingredients in a small bowl.
2. Cover and store in a cool, dark place.
3. Taste after 2 weeks. If it’s still too bitter, leave it alone for another week.
4. Once ready to eat, scrape it into a bottle and refrigerate.
Lastly, I turn to my buddy Chris. The art director on all five of my books with Lark Crafts, Chris is just as passionate about food as he is about art, travel, design and good living. I just adore him, and he always comes up with the best ideas. Here, he’s sharing his recipe for pickled mustard seeds. He showed up with some stellar deviled eggs topped with these beauties for a Southern foods potluck dinner that we hosted for my girl Jen back in April. They looked (and popped!) like little dollops of caviar and brought the eggs to a seriously heightened level of deliciousness.
Pickled Mustard Seed
Makes 2 1/2 cups
- 1 cup yellow mustard seed
- 1 1/2 cups cider or white wine vinegar + 1/3–1/2 cup, divided
- 1 teaspoon kosher salt
- 2 Tablespoons honey
- 2 teaspoons turmeric
1. Rinse mustard seeds and quickly drain. Pour into non-reactive saucepan and add vinegar and salt. Allow to soak overnight (or longer) uncovered at room temperature.
2. The next day, stir in the honey and turmeric (Foodie’s note: You can also add a huge variety of additional seasonings at this point: tarragon, black or green peppercorns, chipotles in adobo, ginger and lemongrass, etc.).
3. On the stovetop, bring the mixture to a simmer. Cook, stirring constantly with a wooden spoon, for 15–20 minutes. The seeds will expand and the mixture will bubble and sputter like polenta or grits, so stirring is important.
4. Remove from heat and cool to room temperature uncovered. Mixture will become thicker and denser.
5. Finally, stir in 1/3 to 1/2 cup more vinegar to thin the mixture and to freshen the flavor.
6. Store pickled mustard seeds in jars, refrigerated, up to a year.
Note: Mustard seeds typically continue absorbing liquid for weeks. If the mixture becomes too dense, simply stir in a few spoonfuls of vinegar.
What about you? Got any beloved mustard recipes you’d like to share, or means of enjoying this globally loved spread? I’d love to hear them. Otherwise, there are three jars of freshly made mustard in my fridge, just begging to be taken outside, spread on a cracker, crowned with sharp cheddar and enjoyed with a contented summer sigh.
Photos and styling by Jen Altman