Named for the plant that produces the seeds from which the powder is derived, this versatile condiment is easily made and adjusted to suit a particular taste or use.
The basic mix includes 2 to 3 tablespoons of a liquid (vinegar, wine, water, flat beer) to about ¼ cup dry mustard. Other additions can include turmeric (which gives a bright yellow tint), garlic, tarragon, sugar or honey, salt, and more. Use it to spice up hot dogs, hamburgers, or sandwiches, or brush over meats before grilling or roasting.
- 1/3 cup mustard seed
- 3 tablespoons dry mustard
- ½ cup cider vinegar
- ½ cup dark beer
- 2 cloves garlic, minced
- ¼ cup firmly packed light brown sugar
- ¾ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
How to make it
In a small bowl, combine the mustard seed, dry mustard, and cider vinegar. Cover the bowl with plastic wrap and let the mustard mixture stand at room temperature for 3 hours.
In a small saucepan, combine dark beer, garlic, brown sugar, salt, ginger, and allspice. Stir in the mustard mixture. Over moderate heat, bring the mixture to a boil; reduce the heat to low and simmer for 5 minutes, stirring occasionally.
Spoon the mustard into a hot, clean canning jar and seal tightly. Let the mustard cool to room temperature. Store in a cool, dark place and in the refrigerator after opening. Makes about 2 cups.