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25 mins

The Hands-on Home
There are recipes out there for canning mustard, but I don’t see the point when this culinary staple is so easy to whip up in small batches and keeps for at least six months in the refrigerator. I prefer to make homemade mustard in very small quantities—a cup or two at a time—so that I can play with flavors. Here are a few of my favorites.

Makes about 1 pint

Posted by GMC Group Published See GMC Group's 304 projects » © 2024 Erica Strauss / Sasquatch Books · Reproduced with permission. · (c)2015 By Erica Strauss. All rights reserved. Excerpted from The Hands-On Home: A Seasonal Guide to Cooking, Preserving, and Natural Homekeeping by permission of Sasquatch Books. Photography by Charity Burggraaf
  • Step 1

    In a small bowl or jar, combine all the ingredients for the mustard of choice. Cover the bowl and let it sit at room temperature for 1 to 2 days, until the mustard seeds have absorbed almost all the liquid.

  • Step 2

    Decide how smooth you want your mustard. For chunky whole grain mustard, just leave the mixture as is. For a smoother mustard, use an immersion blender, blender, or mini food processor to puree the mixture to your desired texture. Add 1 to 2 tablespoons of water, if needed, to thin the mustard. For a perfectly smooth texture, like commercial Dijon, you can push the mustard through a fine-mesh sieve after pureeing.

  • Step 3

    Transfer the mustard to a small mason jar, lid tightly, and store in the refrigerator. This mustard is best if you give the flavors a few weeks to meld and mellow, but you can eat it right away if you like. The mustard keep for at least 6 months.

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