We are now full on to grilling season and I’m having a blast. We had a few fits and starts learning how to wrangle the charcoals into submission, but now my beloved is the grill master supreme! While I’ve been fun playing with this new medium it doesn’t take long to start thinking about condiments.
The other day in my market I spied a young “shopper in training” who had his tiny cart filled with ketchup, relish, mayo and, of course, mustard. I smiled at the thought of sunny afternoons by the grill with his family, but then I wondered about all those prepared products.
The last time I looked at a label for ketchup I was surprised to see so many undesirable (read: unpronounceable) ingredients. This got me to thinking how we mindlessly pour this stuff on without really thinking- and may be ingesting stuff we might be wiser to avoid.
I was also inspired by a conversation I had last Sunday regarding a family member that thought nothing of whipping up her own mayonnaise rather than store bought. The general consensus was “How crazy is that?”. Time in the kitchen aside, there is no question that homemade condiments of any kind are far superior in taste that store bought. I know we get used to what we know, and these days, those bottles of red, yellow or white are inexpensive enough not to think twice about it- but what if we’ve been missing out on some of the best flavor enhancers of the meal??
I’ve made mayonnaise several times in my life- the last time was by hand (not that much work really), but never mustard. I’ve had seeds in my cupboard that I’ve used to make pickles, or marinades, but I’ve never taken the time to make actual mustard.
There are basically two camps to mustard making- those from powdered mustard, and those using the whole seed. I tried both, and both are easy to make- though for whole grain mustard the seeds required soaking overnight. The recipes are forgiving and you may half or double them according to your needs.
So the next time you’re short on a plastic yellow bottle in your fridge, you don’t every have to go without.
And don’t forget to support my #Sunday Supper pals! It’s ALL about the grill!
- 1/2 cup brown mustard seeds
- 1/2 cup yellow mustard seeds
- 1 cup bourbon
- 1 1/2 cup white vinegar
- 1 cup dry mustard powder with 1 cup water- let sit 20 minutes
- 4 Tablespoons sugar
- 2 teaspoons salt
- 1 cup dry mustard powder
- 1 cup cider vinegar
- 2/3 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup yellow mustard seeds
- 1 Tablespoon brown mustard seeds
- 1/2 cup cider vinegar
- 1/4 cup water
- 2 Tablespoons brandy
- 2 Tablespoons sugar
- 1 teaspoon tumeric
- In a large bowl combine the mustard seeds and cover with the bourbon and vinegar. Cover and soak overnight.
- In a food processor combine the seeds, mustard powder mash, sugar and salt and whizz to combine thoroughly. Taste for balance. If bitter add more sugar, if flat, add a splash more vinegar.
- Store in a sterilized jar in the fridge overnight before using, or properly can for long term storage.
- In a medium saucepan combine all the ingredients and simmer for 5 minutes over low heat. Adjust seasonings as above, allow to cool, then bottle.
- In a medium bowl soak the seeds in the vinegar and water overnight. Add the bourbon, honey and turmeric and blend in a food processor. Adjust for taste then bottle as indicated above.
- These mustards are base recipes to which you may add flavorings such as: herbs, spices, horseradish, etc. You may do this by the bottle, or create individually to compliment the meal.
Hot Off the Grill:
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Swedish Blonde Burgers by Eat, Move, Shine
Hawaiian Hot Dogs by La Cocina De Leslie
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Grilled Prosciutto Wrapped Chicken Breasts by Sustainable Dad
Ditch Dogs by Daily Dish Recipes
Bison Kabobs by Noshing With The Nolands
On the Side:
Spicy Baked Beans by The Messy Baker
Wisconsin Roasted Corn by Curious Cuisiniere
German Potato Salad by The Foodie Army Wife
Grilled New Potatoes With Peppers And Onions by Kudos Kitchen by Renee
Sausage Potato Salad by girlichef
Lightened Up Fully Loaded Baked Potato Salad by Peanut Butter and Peppers
Homemade Mustards by A Stack of Dishes
Spicy Grilled Corn Salad by Magnolia Days
California Layered Salad by The Weekend Gourmet
Grilled Potato Salad by In Fine Balance
Spicy Bacon and Corn Salad by Hip Foodie Mom
Three Corns with Japanese Accents by Ninja Baking
Cucumber Bruschetta by Healthy. Delicious.
Grilled Zucchini by Supper for a Steal
Chicken Spinach & Pasta Salad by Family Foodie
Sweet Tooth:
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Root Beer Float Sandwich Cookies by Chocolate Moosey
Gluten Free Brownies by Blueberries & Blessings
Grilled Stone Fruit Parfait by Pescetarian Journal
Blueberry Sorbet by Shockingly Delicious
Strawberry Lemonade Cupcakes by The Girl in the Little Red Kitchen
Tres Leches Cake by Happy Baking Days
Beach Cupcakes by The Little Ferraro Kitchen
Grilled Banana Dessert Bar by Home Cooking Memories
Berries & Cream Pie by Treats & Trinkets
Raspberry Lemonade Frozen Yogurt Pops by Runner’s Tales
More S’mores by Growing Up Gabel
Blackberry Peach Cobbler by Neighborfood
Cornbread Cookies by Pies & Plots
Funfetti Fluff Cheerio Treats by What Smells So Good?
Pineapple Pudding by Granny’s Down Home Sassy Southern Cooking
In the Cooler:
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Mint Tea Slushes by Cindy’s Recipes and Writing
Prickly Pear Margaritas by Ruffles & Truffles
Simple Lemonade by Basic N Delicious
Jennifer @ Peanut Butter and Peppers says
June 30, 2013 at 8:04 amI tried making homemade mustard once and it didn’t turn out. I”m going to try your recipe, I’m thinking today!
Jen @JuanitasCocina says
June 30, 2013 at 9:13 amI am a mustard addict, but have never made my own. That needs to change!
Tony Nastri says
June 30, 2013 at 9:23 amMy mom used to make her own mayonnaise. I remember when she first started doing it being surprised that it was possible. Condiments just seemed like something that had to come from a store. It didn’t look hard, but I never tried it myself. And since Joe HATES mayonnaise (more of a phobia really) I guess I never will.
Conni @FoodieArmyWife says
June 30, 2013 at 9:42 amI absolutely love making simple sauces from scratch – and I agree. It is nice knowing what is in your food! I love that you provided different variations 🙂
Kim@Treats & Trinkets says
June 30, 2013 at 10:04 amI’ve recently ventured into homemade condiment making, and was surprised how easy it was. I’ll have to try the mustard next!
Courtney @ Neighborfood says
June 30, 2013 at 10:15 amOh I would slather that honey mustard on everything! You have a really lovely site…I’m so glad to discover it! I’ll be following on Facebook!
Liz says
June 30, 2013 at 10:28 amI was given the gift of homemade mustard a few years ago…and it was marvelous!!! Now you’ve inspired me to make my very own 🙂
Shannon @VillageGirlBlog says
June 30, 2013 at 10:29 amHomemade mustards?! This is the coolest thing ever. Bourbon Whole Grain… Omg I have to have this! Yum!
Phil says
June 30, 2013 at 11:28 amI love using the grill in the summer. Such a great way to cook. Love mustard, especially the spicy deli mustard kind.
Tara says
June 30, 2013 at 1:14 pmI am drooling thinking of each of these fabulous mustards. What great recipes!! I have never made homemade mustard before and will have to give these a try.
Paula @ Vintage Kitchen Notes says
June 30, 2013 at 2:01 pmI pinned these recipes before I got to the recipes! I´m crazy about mustards in general, and homemade is such an easy thing to do. I use mustard seeds a lot, discovered them last year. Love the flavors you´re sharing today Gail!
Jennie @themessybakerblog says
June 30, 2013 at 3:46 pmI love that you made your own mustard. They all look wonderful!
Diana @EatMoveShine says
June 30, 2013 at 5:40 pmWhat a lovely post! And all these variations are fantastic! You have me seriously inspired!!! 🙂
Katie says
July 1, 2013 at 8:24 amI have never made mustard at home before, but these three varieties sound awesome – you’ve inspired me!
Family Foodie says
July 1, 2013 at 4:22 pmI’ve never made my own mustards, but you have totally encouraged me to try! These all sound so good!!
Sarah Reid, RHNC (@jo_jo_ba) says
July 2, 2013 at 9:21 amI am a mustard FREAK, this is great!
Hezzi-D says
July 4, 2013 at 7:47 amI’ve never made my own mustard but now I’m excited to try to make one of these! They all sound delicious!
Carla says
July 4, 2013 at 9:32 amI agree with you about why don’t people make condiments more? I get it if you need ketchup right now and not later (my recipe takes 30-60 minutes), but when I tried mustard, surprisingly it took me 5 minutes. 5 minutes!! That was with powdered. I like your variations on mustard. No more unpronounceable yellow bottle for me!
Cindys Recipes and Writings says
July 4, 2013 at 6:28 pmHomemade mustard possibilities seem endless! Thanks for sharing Gail!