>Crescent City California News, Sports, & Weather | The Triplicate

News Classifieds Web
web powered by Web Search Powered by Google
Updated 11:00am - Nov 26, 2014

Home arrow News arrow Northcoast Life arrow Healthy Living: Make your own specialty mustard

Print

Healthy Living: Make your own specialty mustard

Homemade mustard makes a savory condiment for many dishes, including pretzels. Photo courtesy of Anne Boulley
Homemade mustard makes a savory condiment for many dishes, including pretzels. Photo courtesy of Anne Boulley
Have you ever tackled the craft of making your own mustard? 

It’s one of the most loved condiments found at the grocery store, but like anything really delicious, it is even better when you make it homemade.  You can customize it with various flavored vinegars, herbs, spices, beers, caramelized onions or even berries. Wasabi or horseradish are perfect additions for those who like things really hot. 

The smell may be quite strong when you cook this, so make sure it’s not on a day when you have company. Start with the basic mustard and customize it as much or as little as you like.

 

Homemade mustard

1 cup yellow mustard seeds

¼ cup brown mustard seeds

½ cup apple cider vinegar

¼ cup water

1 tsp honey (opt)

Place all ingredients in a bowl, cover and let sit in fridge for 48 hours. On day three, process in food processor or with stick blender until smooth. Add additional water or vinegar as needed to make a smooth, spreadable mustard. 

  Combine all ingredients in a bowl and let sit in the fridge for two days. Photo courtesy of Anne Boulley
Combine all ingredients in a bowl and let sit in the fridge for two days. Photo courtesy of Anne Boulley

Yes, that’s it. The flavors improve after 2 days blended, so let it mellow out if you think it’s too strong. The taste really does change as it ages.  The mustard keeps in the fridge for 1 month.

Additions you can add are different vinegars (balsamic, white wine), beer in place of water and, for stronger flavor, a beer reduction you make by boiling down beer until it’s about 1/6 the original amount.

You can add herbs like chives, rosemary or thyme, caramelized onions, wasabi, chili peppers, chipotle, honey, brown sugar — go wild with your ideas. For starters you can peruse the condiment aisle at the store and get some ideas to help you create your own custom blend.

Once you have created your perfect blend, make some labels and bottle it up to serve at your next cookout. You’ll intrigue your foodie friends and probably get some orders from those who want their own jars.

 

Anne Boulley is a local chef and culinary instructor with a passion for artisan foods. For more information about her cooking classes and catering services, go to 
thegourmetguide.com.

Print



Del Norte Triplicate:

312 H Street
P.O. Box 277
Crescent City, CA 95531

(707) 464-2141
webmaster@triplicate.com

Follow The Triplicate headlines on Follow The Triplicate headlines on Twitter

© Copyright 2001 - 2014 Western Communications, Inc. All rights reserved. By Using this site you agree to our Terms of Use