One of the primary ingredients in mustard is vinegar, so the quality of the vinegar makes a huge difference in the final outcome. Try some of our favorite flavors in this recipe or experiment with your own!
1 cup ground yellow mustard seed
2/3 cup vinegar (OLIVE & VINE Sherry Reserva, Vermont Maple Syrup, French Champagne, Serrano Honey, Jalapeno Piquant, Savory Oregano, Peach Mist, Honey Spiked Ginger, Traditional Balsamic Condimento)
1/3 cup honey (omit this if you are using a sweeter vinegar such as Peach Mist balsamic)
1 teaspoon sea salt
Combine the ingredients in a small saucepan and cook over medium to medium-low heat for approximately six minutes. Stir frequently until it thickens and then remove from heat. Allow the mustard to cool before storing in an air-tight container.
If you like your mustard spicy, you can refrigerate it at this point which will preserve its fiery characteristic. If you prefer a more mellow flavor, allow it to sit at room temperature for a day or so before refrigerating.
Makes about 1-1/2 cups.
You can also experiment with adding herbs, infused sea salts, wine, chillies, peppercorns, horseradish, and on and on. The possibilities here are endless!
Use as a condiment or to emulsify a great vinaigrette or marinade.