We’ve only dipped our toes into spring, but in my house, we’re embracing it with open arms. For us, the first hint of the change in season means a few things: we’re pouring gin and tonics, counting our freckles, and — above all else — starting the grill.
Yes, we wait for the first warm April day to fire up the grill each year; we are not the truly rugged type who will stand outside in our boots to grill a steak during the winter (I’m looking at you, mom). And so, the next six months will see our lawn chairs pulled up alongside the grill more often than not. We’ll be happy campers sitting by as our dinner roasts over the flame: burgers, brats, a chicken cutlet or a big portabella cap, a basket full of charred veggies on the side. We’ll do this often, and with enthusiasm.
Happening soon in a backyard near you
So, to kick our summer suppers up a notch, I’ve stocked our fridge with a secret weapon for all of these foods-on-buns to come: homemade mustard.
Never thought to make homemade mustard? I’m here to tell you: it’s incredibly easy, and leaves lots of room for creativity. The basic formula for any mustard recipe is as simple as this:
- First, soak mustard seeds in a liquid — most likely vinegar, plus additional liquid like beer, wine, cider or water — for 24 hours. For a smooth mustard, you'll skip that soaking step and instead start with ground mustard powder and whisk in the liquid.
- Second, blend in a food processor.
- An optional third step: add flavorings to suit your fancy, like sweeteners, herbs, or spices.
You’ll notice that your mustard tastes quite strong, perhaps too strong, on the first day you’ve made it. The flavors will be harsh at first, but will blend and mellow over time. In fact, I would recommend preparing your mustard at least a day before you plan to use it, unless you’re trying to clear your sinuses.
Give homemade mustard a try this summer, it’s quite fun because it’s hard to mess up. Now that I’ve played with the classics — whole grain, Dijon, and honey mustard — I have my sights on a bourbon brown sugar concoction, and perhaps a hard cider version after that. Have fun with it! You’ve got about six months until the snow flies again.
Classic Whole Grain Mustard
This is a simple coarse mustard that’s perfect for your brats. Play around with the type of beer — I used a pale ale, but a brown ale would also be great. Add extra brown sugar for a spicy-sweet mustard.
1/2 cup mustard seeds, a combination of brown and yellow (I used a 50/50 ratio)
1/2 cup white vinegar
1/4 cup beer
pinch of kosher salt
1 tbsp brown sugar
In a small bowl, combine the mustard seeds, vinegar, beer and salt. Stir to combine. Cover and let the mustard seeds soak for about 24 hours.
Add the brown sugar to the mixture, and blend in a food processor or blender until combined. Store in an airtight container in the fridge; flavors will meld after a day.
Dijon-Style Mustard
This is a coarse mustard with some bite. I recommend letting it rest in the fridge for a day after combining to allow the flavors to blend and soften a bit. You could also mix in some fresh herbs or diced onions for an extra punch of flavor.
1/2 cup mustard seeds, a combination of brown and yellow (I used a 50/50 ratio)
1/2 cup white wine
1/2 cup white wine vinegar
1/2 teaspoon kosher salt
1 tbsp honey
Optional: 1/4 cup finely diced onions, 1 tbsp fresh thyme or tarragon
In a small bowl, combine the mustard seeds, vinegar, wine, and salt. Stir to combine. Cover and let the mustard seeds soak for about 24 hours.
Add the honey to the mixture, and blend in a food processor or blender until combined. Store in an airtight container in the fridge; allow the mixture to rest for a day before using, as flavors will meld together and soften a bit.
Smooth Honey Mustard
This mustard has just a hint of sweetness. If you are going for a noticeably sweet honey mustard, increase the amount of honey to 1/2 cup.
1 cup ground yellow mustard
2/3 cup white vinegar
1/2 cup honey
pinch of kosher salt
Combine all ingredients in a small saucepan, and whisk to combine. Heat over medium-low heat, whisking occasionally, until the mixture thickens, 3-5 minutes. Transfer to a glass jar and allow to cool to room temperature before storing in the refrigerator.
Carley Bohnen is a Minnesota writer and cook. By day, she works in the technical world of interactive project management, but by night, she's usually standing in the kitchen with her sleeves rolled up, hunched over a pot or pan or mixing bowl of something. Follow her food blog, beans, which runs that gamut from baked chickpeas to red wine pot roasts.
