Spicy Mustard

1/2 cup (480 ml)

Ingredients

3 tablespoons mustard seeds 1/4 cup (960 ml) mustard powder 1 1/2 tablespoons (30 ml) organic apple cider vinegar 1/4 cup (960 ml) warm filtered water 1 teaspoon (5 ml) coarse ground sea salt 1 1/2 tablespoons (30 ml) raw honey 1/4 teaspoon (20 ml) turmeric 1/2 teaspoon (10 ml) garlic, minced

Instructions

Using an electric grinder grind the whole mustard seeds for a few seconds. This can also be done using a spice/pepper/coffee grinder or mortar and pestle by hand, although it will be more time consuming using these alternate methods. Be sure to leave the mustard seeds mostly whole since we'll be adding mustard powder as well. Add the ground mustard seeds to a medium-sized glass dish that has a lid. Add the mustard powder, apple cider vinegar, warm water, sea salt, raw honey, turmeric and garlic and stir everything until combined well. If you'd like to add any additional herbs or spices, now is the time. Place the lid on the glass dish and transfer to the refrigerator. Wait at least 12 hours before using. Store leftover mustard in the fridge. This should last several months.

Enjoy!

Note: Prepare this Spicy Mustard a day or more prior to serving. The longer it sits, the better it will be. Also know that using brown mustard seeds will make the mustard more spicy.

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• Preparation

Spicy mustard is a scratch-made condiment with real heat and honeyed depth. Mustard powder and ground seeds bloom in apple cider vinegar and warm water, with raw honey, turmeric, and a little garlic rounding out the flavor. The catch: it needs twelve hours in the fridge to mellow into something wonderful.

Pro Tips

• Mix everything in a glass dish with a lid and refrigerate immediately. The twelve-hour rest is not optional — freshly mixed mustard is harsh and bitter.
• Warm water helps dissolve the honey and mustard powder evenly. Cold water leaves grainy pockets that never fully smooth out.
• The mustard mellows and sharpens over time in an interesting way. Taste it after twelve hours, and again on day three — you may prefer one stage to the other.
• Now is the time to add extra herbs or spices, as the recipe says. Caraway seeds, cracked peppercorns, or a little turmeric variation all work wonderfully.

Frequently Asked Questions

How long does homemade mustard keep?

Several months in the refrigerator, thanks to the vinegar and salt. It is one of the longest-lived condiments you can make at home.

How spicy is this mustard?

Genuinely spicy with a warm, building heat. The honey takes the edge off the raw mustard punch, but it still clears the sinuses in the best way.

Can I use yellow mustard seeds instead of powder?

The recipe uses both ground mustard seeds and mustard powder for layered flavor. If substituting all powder, keep the total volume the same.

Recipe Card

Stav Kogan

1/2 cup

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1/4 cup mustard powder
• 1 1/2 tbsp organic apple cider vinegar
• 1/4 cup warm filtered water
• 1 tsp coarse ground sea salt
• 1 1/2 tbsp raw honey
• 1/4 tsp turmeric
• 1/2 tsp garlic, minced

Method

 

1. Add the ground mustard seeds to a medium-sized glass dish that has a lid.
2. Add the mustard powder, apple cider vinegar, warm water, sea salt, raw honey, turmeric and garlic and stir everything until combined well. If you'd like to add any additional herbs or spices, now is the time.
3. Place the lid on the glass dish and transfer to the refrigerator. Wait at least 12 hours before using. Store leftover mustard in the fridge. This should last several months.

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