Mustard

Do you see that speck of yellow at the upper left corner of this photo?  It’s one of my favorite pantry items… Colman’s Mustard Powder.  It ends up in sauces, vinaigrettes, salads, spice blends and more.  Since I like to clean out my pantry every 4-6 months, I usually end up with just the right amount to whip up a batch of homemade mustard every few months.

Basic Mustard
makes just over 2 cups

1/2 cup Colman’s Mustard Powder
1/4 – 1/2 cup black mustard seed, ground
1/2 cup sugar, or more if desired
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 cup white wine, vermouth, guinness, porter, or sherry
1/2 cup cider vinegar

Combine dry ingredients in a small bowl.  Set aside.

In a large glass measuring cup, add 1/2 cup wine or beverage of choice and vinegar.  Stir in dry ingredients.  Add additional wine or other liquid, if needed to create a smooth spreadable mustard.  Pour mustard into a spotlessly clean glass jar or bowl and refrigerate for at least 24 hours before use.  I like to store my batch in an oversized mug.  Use immediately.