A Mean Mustard

Look at that mustard, grrr!

After Mackenson's repeated requests for mustard on his sandwiches in his lunchbox, I decided to try my hand at a homemade version.

We made a few batches before getting a mustard that has a creamy texture and sharp but smooth taste.  It is strong and tangy, but slightly sweet and spreads across the slice of bread like a dream.  In short, we make a mean mustard.



Homemade Dijon Mustard:

6 Tablespoons vinegar
4 Tablespoons mustard seeds
2 Tablespoons horseradish root, shredded
2 teaspoons maple syrup
Pinch turmeric



Place vinegar, mustard seeds and horseradish in a blender.  Process on high until desired consistency is reached.  You may want to add either more vinegar or mustard seeds, depending on the thickness you would like your mustard.  Add the maple syrup (or honey) and turmeric and blend until incorporated.  The sweetness of the syrup is the perfect compliment to the sharpness of the mustard.  Use a spatula to scrape the mustard into a jar and store in the refrigerator.  The above recipe fit into a re-purposed pesto jar, which is about 6 ounces.

Your local Asian food market may the best place to find mustard seeds and turmeric powder.  We used the dark mustard seeds, which have a sharper taste than the lighter ones.  Either type, or a mix, would work well in this recipe.