Homemade Mustard

by Matthew Petrelis on May 23, 2013

in All Recipes, Condiments, Food Gifts

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Memorial Day weekend typically involves the grill, fresh and creamy salads, big servings of spring fruits and cocktails in the yard. Sometimes I don’t want to mess with the old standbys like a good burger or smoky grilled sausages, but the add-ins are fair game. Matthew shares a homemade mustard that will elevate my dinner party dishes. And gosh, it’s so easy. Happy weekend! -Maggie

Maybe it just occurs in my kitchen, but I’ve noticed a small collection of condiments rapidly taking hold over the shelves on my  fridge door. Horseradish, chutney, peanut sauce, relish, and mustard – just to name a few of the residents. Looking more closely within the mustard neighborhood, I decided it might be time to try creating my own mustard. It’s really quite a simple process, and the customization opportunities are only limited by what you can come up with in your head.

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I searched through my spice rack to see if any inspiration would develop, and then I came upon the caraway seeds. I added the seeds to a traditional mustard recipe and what developed was a spicy mustard with a rye bread familiarity. This would be perfect for both creating a filling reuben or for something more simple, such as dipping fresh baked pretzels.

Giving the flavors a day to settle in gave this mustard a completely different vibe. It went from a subtle tangy kick to an all out spicy attack on my taste buds, which I must say I enjoyed wholeheartedly. The level of heat you prefer can be negotiated. If you want a spread that is less spicy, do not grind the mustard seed too finely. The more you grind the seed, the spicier your mustard will become.

Homemade Mustard

Ingredients:

  • 6 tbsp mustard seed, freshly ground (Coarse or fine, your choice!)
  • 3 tbsp white wine vinegar
  • 1 tbsp caraway seed, freshly ground
  • ½ cup mustard powder
  • 2 tsp salt

Directions:

  1. Combine all ingredients in a small mixing bowl. Mix until incorporated.
  2. Allow to set in fridge 12 hours for full flavor.

Lead photo styled and taken by Matthew Petrelis. Second taken by Susy Morris (via Creative Commons).

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagram and Pinterest.

Matthew Petrelis

Matthew Petrelis, writer, photographer, living just outside of Boston where during the day he is a cardiac sonographer. A New England native, he enjoys traveling in search of food finds, antiques, forgotten buildings and inspiration with his husband and their pug. Matthew often writes about his adventures - culinary and otherwise - on his website The Things I Think About. You can also find him on Twitter (@petrelis) and just about any other social media platform.

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