I USED TO BE A HOPELESS CHUMP IN THE CONDIMENT section of gourmet markets. I could not resist the squat jars of fancy mustards, happily handing over $7 and $8 for the privilege of taking them home. That all ended when I encountered Kaela Porter, who writes the blog Local Kitchen. She has an innate gift for mustards and taught me just how easy it could be to make those fancy spreads at home. Here’s hoping this recipe will be as liberating for you as Kaela’s many mustards were for me!
½ cup/90 g yellow mustard seeds
¼ cup/45 g brown mustard seeds
1 cup/240 ml dry white wine
1 cup/240 ml apple cider vinegar
⅓ cup/65 g (packed) light brown sugar
1 tablespoon garlic powder
1 teaspoon onion powder
½ teaspoon freshly ground black pepper
½ teaspoon sea salt
1 teaspoon grated lemon zest
Combine both mustard seeds and the wine in a medium pot and bring to a boil. Remove from the heat. Cover the pot and allow the seeds to sit 2 to 12 hours, until all the liquid has been absorbed.
Prepare a boiling water bath and 3 half-pint/250 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Transfer the seeds and any remaining liquid to a blender or food processor. Add 1 cup/240 ml water and blend or process until the seeds are fairly well broken down, though the amount of blending you do is entirely up to the texture you prefer.
Transfer processed seeds back to the pot in which they were soaked. Add the cider vinegar, brown sugar, garlic powder, onion powder, black pepper, sea salt, and lemon zest and whisk to combine.
Bring the mustard to a boil, then reduce the heat and simmer until it reduces and thickens a bit, about 10 minutes.
Ladle the mustard into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 11).