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Real talk: There’s nothing wrong with buying your favorite brand of whole grain dijon or that electric yellow squeeze bottle, but making your own mustard is surprisingly simple—and even a little fun. I go through the condiment at what some would consider to be an alarming rate, so I started to wonder if it would be more economical for me to make my own. Turns out, all you need to do is soak mustard seeds in a liquid (water, wine, or beer will do), add a little salt, vinegar, and blend! Once the mixture sits for a few days, it’s ready to go. Easy, right?
I think part of the reason I’ve never thought to make my own before is that those whole mustard seeds in your pantry don’t seem to smell or taste much like the final product at all. It’s hard to imagine how these little unassuming seeds become the spicy, bracingly acidic condiment that we know and love. It feels like magic.
