After making homemade mustard the first time, I vowed to never, ever buy it again. Well ok, I’ve learned to “never say never.” I did paint my toenails pink last summer, after a lifetime of loathing the color. (Adios tomboy roots!). But seriously, it’s a joke how easy it is to make mustard. And I’m guessing no one has told me before because mustard is a major money-maker!
Did you know that French’s Classic Yellow Mustard is the 7th best-selling condiment in the U.S. (preceded by several brands of mayo, ketchup and salsa)? This store-bought product grosses $88,099,770.00 per year in sales.Grey Poupon Mustard, which falls in 11th place, grosses $44,943,710.00. That just blows my mind considering it probably costs less than $0.25 and 10 minutes to make a pot at home, and the results are far more delicious!
As grilling season explodes with the trees and blossoms, my twin sister Dimity asked me for a basic recipe (though I have other flavors of mustard too: Homemade Mustard and New York Style Pretzels). Start today or tomorrow, and you will impress your friends at this weekend’s barbecues! Once you master the classic recipe (which will take one try), you can get creative with your flavors. (When the tomatoes ripen, get ready forhomemade ketchup too!)
Look in the spice section of your supermarket or ask your supermarket manager where the mustard seeds are located.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 oz
- Yellow mustard seeds – 2 tablespoon
- Brown mustard seeds – 2 tablespoon
- Apple cider vinegar – 1/3 cup
- Maple syrup – 2 teaspoon
- Sea salt – 1 teaspoon
- Clove or Cinnamon – A pinch of ground clove (or cinnamon)
- Vanilla extract – 1/4 teaspoon
- Combine the ingredients in a bowl, cover with plastic wrap and soak for up to 3 days at room temperature.
- Transfer the ingredients to a blender and puree to the desired consistency (chunky whole grain or fine grain).
- Boomtown! That’s IT!