Homemade condiments might seem like a hassle, but because they store well when refrigerated, things like homemade mustard and ketchup are really great kitchen projects. You control all of the ingredients and the flavors are really superior to most things you can buy from a store. Making homemade mustard is really easy and the only special equipment needed is a regular blender. You can make your mustard as smooth or as chunky as you like, and you can vary the spices and soaking liquids to create a wide variety of flavors. I used yellow mustard seeds for this recipe because I wanted something mellow and fruity. Brown mustard seeds are a bit sharper and hotter, and you can use them exclusively or use a mix of yellow and brown seeds to get the heat levels you like.
- 1 cup whole yellow mustard seed
- 1½ cups organic, pure-fruit apricot nectar
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
- 2 tablespoons dried rosemary blades
- Stir together the mustard seeds and apricot nectar and leave them to soak for two hours.
- Pour the soaked mustard seeds and liquid in a blender. Add in the rest of the ingredients and then blend until you have the texture you prefer. For a smooth mustard you will need to pause the blender a few times and stir the mixture to get an even texture.
- Taste and adjust the salt and rosemary, if needed. This can be used right away, but the flavors will meld and develop after about a week. Store the mustard in the refrigerator.
You can vary this by using other fruit juices or wine as the soaking liquid, and using different herbs and spices: pineapple-clove, white wine with basil, apple-horseradish–there are endless combinations. I buy mustard seed in bulk from Penzey’s or from the local bulk foods store, and it is widely available in spice stores.
I like to use this fruity mustard as a sauce base for pan-seared chicken or pork, and it is also wonderful served alongside smoked fish and cheese. Packed into little jars, homemade mustards also make great food gifts. Give it a try and I think you will be hooked.
Thanks for reading,