This recipe is inspired by David Lebovitz, a Paris transplant chef whom I absolutely adore. He made a homemade mustard based off of another homemade mustard recipe so I thought I’d give it a try.
I’m sure by now, with my Lacto-Fermented Ketchup and Homemade Mayo, that it may have crossed your mind that I’m working on building up my collection of homemade condiments. And that would be correct. It’s just so easy to walk the two blocks to Safeway (the store I refer to as the glorified 7-11) and pick up a thing of whatever mustard I want. Problem is, I can’t track the ingredients – there’s gluten in some of the vinegars, random chemical fillers and is that plastic bottle really BPA-free? So, homemade mustard it is! Anyway, here’s a basic yellow. I can’t wait to grill up some brats on my BBQ and have some kraut and mustard!
- 1/3 cup mustard seeds
- 1/3 cup Chardonnay vinegar (or white wine vinegar)
- 1/3 cup dry white wine
- 1 tablespoon maple syrup
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- 1/8 tsp cayenne (can put more or less in, depending on how much heat you want)
- 2-4 tablespoons warm water, if necessary
- In a stainless-steel bowl (anything else will stain, trust me), combine all ingredients, except water, and stir until blended.
- Set aside, covered with a towel, for two to three days.
- Blend in blender until smooth, adding a little bit of water if mustard is too thick.
- Stores in a glass jar in the fridge for up to 6 months (so mark the made date on the lid!)