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Homemade Mustard

Often when I’m out grocery shopping, I’ll swing by the condiments aisle just to get new flavor ideas. I really enjoy making homemade sauces, salsas, dressings, dips, etc.. (So much better to know exactly what’s in there and tweak to your taste.)

This last time, I had a hankering for some mustard. Not the florescent yellow kind, of course, but the gritty, real kind, with kick and character.

As is typical in this aisle, however, most are loaded with salt and sugar. So, even if I’m tempted to be lazy and just purchase a premade jar, I’m not nearly as tempted to eat it.

I decided, the goal would be a vegan honey mustard and imagined using maple syrup in its place and leaving out the salt entirely. Little did I know, it wouldn’t even require that.

In order to keep the sweetener to a minimum, I opted for the naturally sweet rice vinegar over apple cider or white wine vinegar. Using a mini-funnel, I combined the last of the mustard powder and some rice vinegar in an empty hot sauce bottle and shook it up. A little more vinegar to give it a thick pour and a taste to see how much maple syrup I’d be using. Here’s where I was shocked: none needed. It was deliciously hot and rounded out beautifully by the rice vinegar.

I’ll have to get some more mustard powder to experiment with more flavors, but this made for a great version 1.0. :)

Please, share your favorite homemade mustard recipes in the comments below. Looking forward to trying yours next!

Speaking of comments, I quietly added a new SunWarrior coupon code exclusively for my readers to that old post.

5 Responses to “Homemade Mustard”

  1. Brivari says:

    HEY! I like that yellow stuff, it’s an outstanding source of heart healthy curcurmin (i.e. turmeric)!! ‘-)

    And might I (quite rudely?) ask if your preground mustard powder was stale? Thus, no sweetener needed?

    All that aside, when I make my own hot mustard I use about 1/4 cup yellow mustard seed, 2-3 tbls black mustard seed, those get coarse powdered in a coffee grinder then mixed with about 1/2cup water for about 10 minutes (or until my eyes water), then enough vinegar to almost get the texture I want along with a dash of salt&pepper, a shot of tabasco and a couple of tbls of dark agave nectar (since I’m bee product free). Let it sit a day or two, top off the vinegar to get the consistency right et voila! spicy mustard without turmeric.

    Wanna yellow ballpark type recipe also? ;-)

  2. Erin says:

    No, no, not stale. Like I said, it was “deliciously hot.” The sweetness was obtained via the rice vinegar. Though, again, I was surprised no extra was required. A good and very simple recipe, if I do say so myself.

    You really think that neon stuff gets its color from healthy turmeric?! Somehow, I kinda doubt it. ;)

  3. Brivari says:

    I missed a ;) after the stale comment!

    And it is not neon, it looks gray under black light.

  4. Erin says:

    I saw it. Just playing along.

    I think we’re talking about different yellow mustards. :)

  5. Brian says:

    Thanks for the post. I’ve not had good luck in finding a “sweet” hot mustard … most taste like mustard on honey nut cheerios – way too sweet.

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