Craft Your Own Homemade Condiments
I never thought I’d attempt homemade mustard, but when I realized just how simple it is to make — and that mustard seeds are sold in bulk at my local co-op — I was a convert. Like all homemade condiments, mustard allows for endless variations and flavors to suit individual tastes. Using different vinegars will give the mustard a sharper (white distilled) or milder (malt or wine) flavor. You can also substitute honey or agave nectar for the maple syrup for a different flavor note, or add 2 teaspoons of your favorite dried herbs while blending.
Yields 1 pint
1/2 cup yellow mustard seeds
1/2 cup dry white wine
3 tablespoons apple cider vinegar
1/4 cup water
4 teaspoons pure maple syrup
1/2 teaspoon ground turmeric
1/4 teaspoon fine sea salt
1/8 teaspoon fresh, finely ground black pepper
Combine mustard seeds, wine, vinegar and water in medium bowl. Let stand overnight.
Dump seed mixture into bowl of food processor. Add maple syrup, turmeric, salt and pepper, and process until mixture is smooth and of desired consistency. Adjust with additional wine, vinegar, water or sweetener, 1 tablespoon at a time, if mixture is too thick for your liking.
Pour into hot, sterilized pint jar and cap. Store in refrigerator for up to 6 months.
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