Homemade mustard is better than its supermarket counterpart, and it’s stupendously easy to make. Here, the combination of yellow and brown seeds makes for a medium-aggressive kick, but you could use all of one variety if you prefer. Use cold water to soak the seeds, and after puréeing, taste your mustard. You can smooth it out with a little honey, or up the zip with horseradish or chiles. Either way, your mustard will mellow out after a few days in the fridge.
- 1/4 cup brown mustard seeds
- 1/4 cup yellow mustard seeds
- 1/2 cup white wine
- 1 teaspoon kosher salt
- Place mustard seeds in a medium-size bowl. Stir in 1/2 cup cold water and the wine. Cover and let stand overnight.
- Purée mustard with salt until you reach the desired consistency. Transfer to an airtight container and refrigerate for 24 hours before using.
After puréeing, flavor the mustard by adding sweet vinegar, black pepper, chopped garlic, herbs, honey, horseradish or chopped shallot.