Long before you could buy mustard in a snazzy array of sophisticated flavors, fourth-century Romans were glazing spit-roasted boars with the aromatic, gritty paste. The seed is found on every continent except Antarctica, and is a member of the brassica family, which includes radishes, broccoli, kale, turnips and cabbage. Mustard seeds are by nature spicy little things and, depending upon the method, preparation can either accentuate or mellow that heat. Making mustard requires only a jar and spoon (and perhaps a blender); optional creative additions are many: beer, apple cider, honey, tarragon. Because of mustard seeds’ natural antibacterial properties, it’s OK if you don’t have an entire boar to coat at once—prepared, mustard will last for a year in the fridge.
Ingredients
- ½ cup mix of brown and yellow whole mustard seeds
- ⅓ cup apple cider vinegar
- 1 minced garlic clove
- 2 teaspoons salt
- 1 tablespoon honey or maple syrup (optional)
Preparation
1. Place mustard seeds in a jar or bowl and cover with water 3 inches higher than seeds. Cover jar and let sit at room temperature for 12 hours—longer and the seeds will begin to sprout.
2. Drain water from seeds and add all remaining ingredients. Blend with an immersion blender or standing blender until the mustard is at preferred consistency. The spiciness of prepared mustard will mellow over time. Store in fridge for 6–12 months.
