Garlic and Rosemary Mustard
Warning! I was dangerously low on mustard as i searched around in the fridge to make sandwich. Luckily, I had just enough to scrap out of the jar and a cupboard full of seeds waiting to be made into more.
Mustard is one of those things that is ridiculously easy to make and yet time and time again, people reach for that bright yellow stuff that gets squeezed onto hot dogs. There is so much more to life than bad mustard! It can be used to make salad dressing, marinades, sauces, epic sandwiches and an endless amount of other things. The better the mustard, the better whatever it is that you are using it in. It’s just science!
I make mustard for a couple of reasons. 1. Have you ever actually read the label on a bottle of store bought mustard? Do it, it is not pretty in most cases. 2. I like to play with my food and especially my condiments. I like to add flavour where I can and try to create unusual combinations and see what happens. I love that mustard starts with the seeds themselves and then once you choose a vinegar and choose some additional add ins, you have something that is unique. Think of the variety of mustards that can be created from simple seeds. From French dijon to German wholegrain to Amercian honey mustard, the world awaits. A little spice here and some fresh herbs there and you are well on your way!
Convinced yet? I can keep going. Did you know that mustard can be used to help a sore throat? You can gargle it (which does not actually sound like it would taste nice but with a little honey and a little lemon juice, it will sure help). You can also use it to stimulate the digestive system and can used as a poultice on the chest to help with breathing when you are sick. Anyone who has seen a movie involving old school medicine knows about the mustard poultice! Who knew that is actually works?
So now you are all pepped up and ready to make mustard and so I have a winner for you. You are going to have to wait a couple of days (even a week for exceptional mustard) but it is well worth the wait. The basic rule is this: equal parts mustard to vinegar and then some other stuff. That’s it. What that other stuff is completely depends on you mood but if you need a little inspiration, I have added a recipe at the bottom of the post for you.
Get some mustard seeds and get to work!
Garlic and Rosemary Mustard
Tangy and packed with garlic, this mustard will rock your world!
- 3/4 cup yellow mustard seeds
- 1/4 cup black mustard seeds
- 1 cup apple cider vinegar
- 1/4 cup of beer (any beer you like)
- 1 tbsp brown sugar
- 1 tbsp (a small sprig) fresh rosemary
- 1 small garlic clove
- 1/2 tsp salt
- Combine the mustard seeds and the vinegar in a jar and leave it alone over night.
- The following day, add the mustard seed mixture to a small blender and add the remaining ingredients,
- Blend until you get your desired consistency. I like to have it still a little grainy but you can definitely blend it smooth if you like.
- Put your mustard into a jar and leave it in the fridge for a week.
- Taste and devour.
- At first, your mustard is going to be very bitter and very hot. This is ok. The flavour is going to mellow and change substantially as it sits in the fridge all week. Don't assume that you have messed it up, just wait longer!
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