Mustard should be really straight forward. Mustard seeds, vinegar, water and some spices. However most of the mass-produced non organic mustards have all kinds of weirdness in them. When I read the label I’m confused. What is the world is “natural flavour”?
Unless your vinegar states otherwise, it’s made of genetically modified corn. High fructose corn syrup GMO, Soy GMO, food colouring? These are concerns to me – and I don’t need them! Neither do you. It’s so simple to make your own and it tastes so much better. I buy my mustard seeds at a local health food store. You can also purchase them in bulk stores but with my daughter’s allergy to peanuts I don’t shop there for fear of cross-contamination.
If you like your mustard super smooth you can grind your mustard seeds before you soak them. Use either an electric spice grinder or a pestle and mortar.
If you want your mustard more spicy use less acid, meaning more water and less vinegar. The acid of the vinegar tames the heat of the mustard seeds.
- 1/4 cup yellow mustard seed
- 1/4 cup brown mustard seed
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/2 tsp sea salt
- Place all ingredients in a bowl or mason jar and let soak at room temperature for a day or two.
- All of the liquid should be absorbed by the mustard seeds. If you like your mustard grainy it’s ready to go.
- I like a mixture of grainy and smooth so I put it in the spice grinder and give it a few whirls.
This will keep in the fridge for months.