Mustard seems to be a key condiment in France, they serve it with almost everything and even I dare say we use almost a jar a week at home. And why not? It combines fantastic with so many other ingredients! You can’t do without a good mustard when making vinaigrette for a salad, mayonnaise or have something a bit bland that needs a nice kick.
Now every once in a while I get the urge to make something that can be easily bought from scratch. Like the raspberry jam I made a few weeks ago. And this time I decided to make my own mustard.
Not that I’ll stop buying regular mustard of course, I absolutely don’t mind pre made stuff (I too have a day job!). But just every now and then it’s fun to try making things yourself for a change. And I believe that by knowing what basic ingredients you need for making different sorts of food, you’ll make better choices in the supermarket. When you know all you need for jam is fruit and sugar, a jar of jam that lists 20 ingredients won’t be your first choice. The other advantage is that this knowledge of basic ingredients makes you more creative and it can help you broaden the range of things you can make at home from scratch. So all in all, making your own mustard, even if it’s just once for fun, might also have some benefits in the long run.
I found this recipe in Homemade, a book from my fellow Dutch Yvette van Boven. It has been translated in many languages now and it gives you loads of recipes for all sorts of ‘regular’ food. Food of which you never knew it was that simple to make! Just like this mustard, it’s literally 10 minutes work. And how cool is it to just casually say ‘this mustard? O, made that myself’.
Try making your own homemade mustard, you’ll be surprised at how incredibly easy it is. Just let your food processor do all the heavy stuff!
- 50 gr (1¾ oz)yellow mustard seed
- 50 gr (1¾ oz) brown mustard seed*
- 200 ml (3/4 cup + 1 tbsp) of white wine vinegar
- 50 gr (1/2 cup) of sugar
- Salt & pepper
- Mix all the ingredients together in the food processor
- Mix for 6 minutes, until you have an almost smooth mustard
- Season with salt & pepper
Adapted recipe by Yvette van Boven, from her book Homemade.