Spicy Mustard

In the next three blog entries, I’m going to cover the trifecta of condiments– mayo, ketchup and mustard.

I’ll start with mustard because it’s super easy. You just need mustard seeds or mustard powder, water, a little vinegar and a blender. The rest is optional.

My friends Ellen, Christine and I made mustard for gifts one year. With three cooks adding various things, we came up with an interesting, delicious combination. Too bad we’ll never be able to replicate that recipe.

This time, I took notes.

I threw in ground flax seed (omega 3) and turmeric, (an anti-inflammatory) because I like sneaking healthy things in wherever I can.

This is spicy mustard. If you want it less spicy, add less whole mustard seeds, more vinegar and more honey.

Here’s what you’ll need:

2 tablespoons of brown mustard seeds
2 tablespoons of dry mustard powder
1/4 cup of water
1 teaspoon of sea salt (or more to taste)
2 tablespoons of honey or sugar (or more to taste)
2 tablespoons of lemon juice, vinegar or wine (or more to taste)
1 tablespoon of turmeric (optional)
1 tablespoon of ground flax seed (optional)
1-2 tablespoons of whey (optional)

Soak the mustard seeds for a few hours (or overnight)
Place all ingredients in the blender and blend until it looks like mustard.
That’s it.

It will be quite spicy and maybe even a little bitter at first. It will take a few days for the flavor to fully develop and for the spice to mellow.

Store in the refrigerator in a glass jar. The mustard should keep for several months. It’s getting to be BBQ season and my husband IS the 2008 Hot Dog Eating Champion of Columbia County, so our jar might not make it through May.

5 Responses to “Spicy Mustard”

  1. Lizzzzzzzz says:

    Ever since I found out tumeric is an anti-inflammatory, I started putting it in EVERYTHING. And it is good, in ALMOST everything.

  2. Pam says:

    i once put whole mustard seeds through a food mill (think pasta roller) to make mustard powder. it would have been a great weapon. seeds shot out in all directions. soaking and blending… much easier.

  3. Kari says:

    I just stumbled onto your site and enjoyed reading about how to make mustard. I think I might try this. I have a question, though, about the whey and cream cheese. Once the yogurt is in the strainer, the liquid in the bowl is the whey and the yogurt without the whey becomes cream cheese? Or just tastes like cream cheese?

  4. kara says:

    Hi Kari,
    Strained yogurt has the taste and consistency of cream cheese (the longer you let it strain the firmer it becomes). I use it as I would the store-bought kind. I’ve also strained goat milk and sheep milk yogurt. I loved the goat-milk cream cheese but didn’t really like the the sheep milk.
    Thanks for reading.

  5. Kari says:

    Hi Kara. Just wanted to let you know I found my mustard seeds and will be making your recipe in the next week. Also, there is a food carnival going on that you might want to post your recipe in that’s dedicated to whole foods. It’s at Food Renegade. I’ve never done a carnival before but I posted something for this one. Thought you might like to know about it. Here is the link: http://www.foodrenegade.com/fight-back-fridays-3/

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