My Favorite Mustard Recipe

Mustard is a healthy whole food condiment that is fast, easy and cheap to make. This is my favorite recipe and better than any prepared mustard bought at a store. This type of recipe is also very easy to modify to just the kind of mustard you personally prefer.

Mustard seeds are nutritional powerhouses with strong anti-cancer and anti-inflammatory properties.

Start with 1 cup of mustard seeds. These are white mustard seeds with the most mild flavor. I get organic seeds from the bulk foods section of my local health food store. Brown mustard seeds are spicier(think Dijon) and black mustard seeds are the most pungent.

Put the seeds into a small stainless steel or glass bowl and add 1/2 cup mirin sweet rice vinegar, 1/2 cup sauvignon blanc white wine or other white wine of choice, and 1/2 cup water. Since seeds are such nutritional powerhouses, I like to add 1 Tsp. whole coriander seeds, 1 Tsp. whole cumin seeds and 1 Tsp. whole anise or fennel seeds.

Mustard, coriander, cumin and fennel seeds for making mustard

Let the seeds macerate in the liquid for at least 4 hours or overnight. Coarsely chop 3 Tsp. shallot and 2 Tsp. fresh turmeric root and add to the soaked seeds.

Shallot add a nice flavor to mustard and fresh turmeric root gives color and extra anti-inflammatory compounds

Add 1 tsp. sea salt and 1 tsp. whole black peppercorns. Transfer all ingredients to a food processor and run until the mustard is as smooth as you like it. I prefer a fairly coarse texture with many partially chopped seeds but many people like smooth mustard. Add more water if necessary to get the consistency you like best.

Finished mustard in the food processor.

There are unlimited variations on this basic recipe to suit personal tastes or particular dishes. For spicy mustard I use apple cider vinegar for all of the liquid and add some fresh horseradish root, dried or fresh Thai chile peppers and extra black peppercorns. If you like a touch of sweetness, honey, maple syrup or agave nectar can be added. To accompany ribs or stuffed pork chops, think about adding fresh pear, apple or fig to the recipe.

I use mustard to flavor cold potato and pasta salads, BBQ sauces, marinades for meat, poultry and fish, and many other dishes. However it is used it will provide a full dose of anti-inflammatory and anti-cancer compounds, plenty of trace minerals and lots of flavor.