Doesn’t it seem like condiments are mysterious and well-guarded secret substances—possibly left here by aliens—and certainly impossible to make? As it turns out, mustard is actually ridiculously easy to make, and the homemade stuff is also really tasty. So, the next time a Rolls Royce pulls up alongside you and someone asks if you have any Grey Poupon, you can pull out your own jar and say: “But of course not!”
Here in Los Angeles, wild mustard is growing rampant right now. I used some of the seeds I harvested from Coldwater Canyon in my recipe, and you can even puree the fresh flowers like you would onion scapes and make a spread with olive oil, salt and pepper. The greens can be sautéed or steamed like kale or spinach, and they’re quite healthy, too.
Old-Fashioned Grainy Mustard
1/3 cup dry white wine
1/3 cup white wine vinegar
3 tablespoons yellow mustard seeds
2-1/2 tablespoons brown mustard seeds
2 tablespoons onion, finely minced
3/4 teaspoon coarse mineral salt
1/4 tsp freshly ground black pepper
Mix all ingredients together—except for ½ tablespoon of the brown mustard seeds. Place in the refrigerator, in a tight non-reactive container and leave overnight. The next day, blend in a food processor until smooth; add in the whole mustard seeds. Store in a tightly sealed non-reactive container in the refrigerator for up to two weeks.
In a saucepan, combine the wine, onion and garlic. Heat to boiling and simmer for 5 minutes. Cool and discard the solids. Add the dry mustard to the liquid, whisking constantly until smooth. Add the oil and salt. Heat until thickened and whisk constantly. Pour into a glass jar and let cool overnight on the counter. Refrigerate for 2-8 weeks to age.
*When buying mustard seeds or powder, yellow mustard seeds are also called white and brown may be called black.
Keep in touch with Jill on Twitter @jillettinger