HomeMade Mustard

Yield: Approximately 1 cup
Ingredients:

• 2 Tbsp. Mustard Seeds (Optional)
• 1.2 oz. Dry Mustard Powder
• 0.25 oz. Sugar
• 1/2 tsp. Salt
• 3 oz. Egg (I usually lightly whisk one egg and then weigh it. Add more egg if needed)
• 4 oz. Malt Vinegar
• 1/8 tsp. Tabasco (more if you like a spicier mustard!)
• 0.75 oz. Honey 

Instructions:

1. (Optional) Toast the whole mustard seeds in a dry pan over medium heat. Swirl the pan in a circular motion or use a spoon to keep the seeds moving to avoid burning them. Toast the seeds until they are warm and fragrant. Once toasted, remove the seeds from the pan and use a mortar & pestle or blender to crush the seeds. Set aside for later. 
2. In a bowl, mix the dry mustard, sugar, salt and egg together. Whisk in the malt vinegar, Tabasco, and honey until smooth. Cover and place mixture in the refrigerator for 1-2 hours.
3. Set up a double boiler. In a small sauce pan, simmer a few inches of water. Place a glass or stainless steel bowl on the pot. Make sure your bowl doesn't touch the water.
4. Place your refrigerated mustard mixture in the bowl of the double boiler. Continuously whisk the mustard until it has thickened. Once the mustard has reached your desired consistency, remove the bowl from the double boiler.
5. If you toasted the whole mustard seeds, fold them in. 
6. Place your freshly made mustard in a clean jar or container and store in the refrigerator for up to two weeks.

Notes from the Author:
I hope you enjoy this recipe as much as I do! This recipe was apart of my final project for my garde manager class in culinary school. A lot of my recipes from culinary school are from much bigger batches, modified to my taste preference, and usually use weight measurements.  That being said, sometimes you might see funny measurement amounts! I love to use a kitchen scale to measure ingredients because of the accuracy. However, if you do not have a kitchen scale you can use a conversion calculator to help covert the weight to a physical measurement.

This may just seem like a recipe for mustard, but it is so much more! You could add more honey to make a sweet honey mustard sauce or whisk it with some olive oil and other seasonings to make a quick vinaigrette. I personally love to make this mustard and eat it as is on pretzel rods!  However you choose to make or use it, I hope you love it! 

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