Now that we’re deep in the heart of summer, the grill is looking pretty appealing. For one thing, it doesn’t heat up the house like the oven. For another, a sausage or burger isn’t quite the same any other way. There are some fine producers of artisan sausages and some truly spectacular beef to be had around the Twin Cities.
But once it’s time to take the sizzling meat off the grill, what goes on it? Certainly condiments from the closest box store won’t do justice to your juicy, local meal; good, homemade mustard would. Making your own mustard is insanely simple, and very good and tasty.
Homemade Yellow Mustard
- 1/2 cup yellow mustard seeds
- 3/4 cup apple cider vinegar
- 1/3 cup water
- 1 1/2 tsp. sugar
- Your pick of spices (to taste), optional
- Soak the mustard seeds in the vinegar and water, making sure the seeds are covered by the liquid. Leave soaking for 2 days.
- Add the sugar and spices to the seeds mixture. I suggest using allspices and turmeric, but many others are good as well. Begin with about 1 tsp. of each spice. Blend mixture until it reaches desired consistency, adding water if needed.
The mustard will at first seem extremely spicy, but will mellow out after a day or two in the fridge. To make honey mustard, mix the completed yellow mustard with local honey at a 1:1 ratio.
There are other things to do with this tasty mustard besides slather it on your bratwurst – try putting a teaspoon (or more if you’re brave) with some olive oil, vinegar, and seasonings for a homemade vinaigrette. You can also throw it in marinades, or try some South Carolina-style barbecue. Having a good mustard around for friends and family (and yourself!) shows that attention to detail that makes a meal great.
Check out our other article on making homemade mustard.