Wednesday, November 13, 2013

Making Mustard

Condiments are huge in our culture. They add flavor, spice, and character to a meal. I firmly believe in being able to taste what the actual food we are eating tastes like and not loads and loads of processed sugar, salt, and artificial flavoring in heavy dressings or sauces. Yet using healthier condiments to accent flavor points in certain foods is wonderful!

Today I thought it would be fun to make an American condiment standard...mustard! Did you know that certain mustards can contain gluten? Mustard is not exactly a food you'd think would contain gluten. Mustard typically contains vinegar. Many white distilled vinegars are made with glutinous grains.

Here is how I make mustard. The cool thing in making your own is it makes quite a bit, and even using organic mustard seeds makes this an economical  condiment. I've sized the recipe here down, but feel free to double or triple it. It should last in the refrigerator for several months. Be sure to use a recycled jar you have lying around to store it in. 

Recipe makes about 1/2 cup.


3 Tbsp Yellow or Brown Organic Mustard Seeds
1/4 Cup Organic Ground Mustard
1 1/2 Tbsp Braggs Apple Cider Vinegar
1/4 Cup Filtered Water
1 Tsp Celtic Sea Salt
*Optional: 1/2 Tsp Organic Ground Turmeric

Using a coffee bean grinder reserved for grinding seeds, grind the mustard seeds. Allow it to be a little choppy like in the picture below.

Next just add everything into a bowl and mix well. 

Mix it up!

Store it in a jar in the fridge. Remember not to use it for 12 hours. Let the flavors come together. It will be a little thick and spicy, so a little goes a long way.

Let me know if you decide to make some mustard of your own! Be blessed, be healthy, and be a good steward!