For the month of December Jenni from The Gingered Whisk challenged us to make our own condiments. Ketchup, Mayo, hot sauce… nothing is too challenging for the daring cooks.
Ah condiments! Growing up in Italy, I never really used/ate any of them, apart from Mayo and Ketchup. They are not really part of Italian cuisine, but I love them. I particularly like Mustard and I remember always eating my Bratwurst with it, whenever we visited Germany. So, for this challenge I HAD to try my hands at home-made Mustard. You won’t believe how easy it is and now that I know it, I will be experimenting with different flavours and textures! I obviously served it with hot dogs and it was a success. At the end of the post, you will also find photos and links to all the other home-made condiment recipes I already have on the site, including Ketchup, Mayo, Aioli, Roasted Strawberry Barbecue Sauce and Passion fruit Béarnaise Sauce.
Not available A tutorial on how to easily make your own Mustard at home!
- 50 gms – ½ cup yellow mustard seeds
- 125 ml – ½ cup dry white wine
- 30 ml – 2 tbsp apple cider vinegar
- 3 tsp maple syrup
- ½ to 1 tsp ground turmeric
- ¼ tsp fine sea salt
- 1/8 tsp fresh ground black pepper
- 2 or 3 tbsp water if required
Combine the mustard seeds, wine and apple cider vinegar in a bowl. Cover it and let sit overnight at room temperature.
Add the maple syrup, turmeric, salt and pepper and process until smooth. You can adjust the consistency with a little water if you like and also make it sweeter or more sour adding more maple syrup or vinegar).
Pour into a clean lidded jar and store it in the refrigerator for up to 6 months.
This mustard will need some time to “mellow” and “blend” before tasting.
OTHER CONDIMENTS ON MSM