You won’t believe how easy it is to make homemade mustard, both, as a condiment, and ground up. Unless you are growing your own plants, the hardest part may be the task of finding the seeds to use.
Did you Know? Mustard was first cultivated in India around 3000 BC. It was taken to Britain by the Romans who used it as a condiment and pickling spice.
It couldn’t be easier to make ground mustard. Use dried seeds.
Place them in a coffee grinder, or food processor. Grind them until they are a very fine, powdery consistency. Store in a baggie, or a small jar along with your other spices.
Use dried seeds. There are a variety of seeds. White or yellow seeds make yellow mustard. Brown seeds make a stronger, more pungent brown mustard.
Place seeds and a small amount of water or vinegar into a blender. Avoid using too much liquid, or it will be runny. You can also use almost any liquid, including wine or even beer.
Run the blender until the mixture is smooth. Store it in the refrigerator.
Tip: Experiment and create your own mustard flavor. Add tiny amounts of other spices before processing. Salt, black pepper, and honey are popular choices. For some zip, add a little (very little) Jalapeno peppers.
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