Homemade Herb Mustard is a perfect, easy way to start your homemade pantry. You’ll never want to buy mustard again after you try this homemade version on your hot dogs, chicken, sandwiches, cottage cheese, or wherever you please.
I’ve always thought I’d like to start making my own condiments. The problem with that, though, is that buying them is just so darn easy! Really, ketchup, mustard, and BBQ sauce are right there on the shelf.
But, when I started buying more and more mustards, because the fancy flavors were like shiny objects to me and I just had to have them, I decided it was getting out of hand. My refrigerator door was getting jam packed with every gourmet mustard I could get my hands on. Honestly, some of them (ok, most of them) totally weren’t that great.
Enter, homemade mustard. Not just any homemade mustard, Homemade Herb Mustard.
This stuff satisfies all that I could want in a mustard. It tastes like mustard (duh), has bright and woodsy thyme and rosemary, a subtle sweetness and then a bite of slight spiciness.
This isn’t a hot mustard. It doesn’t have any chili flakes or hot sauce in it, though you could certainly add some. But the vinegar, during the soaking process, reacts with the mustard seed and the rosemary to result in an intense, yet not overwhelming, quick spicy bite at the end.
I sound like one of those snobby wine people. Oh, I’m totally going to become one of those, by the way. I’m looking into classes. But I digress…
Homemade Herb Mustard. Make it. You’ll love it. You’ll throw away your other mustards. Then you’ll start making yourself cheese and appetizer platters just to display how fancy you are (yeah, mine has peppadews, olives, fig spread, and apricot stilton cheese…all perfect for fancy crackers, or my fingers).
A few more serving suggestions (it’s mustard people, don’t make it too complicated): Dollop some on cottage cheese! Yum! Or sear some chicken breasts in a pan, then spread a layer of the mustard on top of the chicken, and finish in the oven (my husband said this may have been his favorite chicken yet). Drool.
- 1/4 cup mustard seeds
- 2 tsp. minced fresh thyme
- 2 tsp. minced fresh rosemary
- 1/3 cup apple cider vinegar
- 1/3 cup water
- 1/2 tsp. brown sugar
- 1/2 tsp. salt
- 1 tsp. more minced thyme, to add at the end
- In a bowl, combine the mustard seeds, 2 tsp. of thyme and of rosemary, apple cider vinegar and water. Let set, covered on the countertop for 2-3 days.
- After 2-3 days, blend all of the ingredients together in a blender. Add the brown sugar and salt. Blend until slightly smooth, but still textured.
- Stir in the extra 1 tsp. thyme.
- Transfer the mustard to an airtight container. Use on...everything. Enjoy!
- Keep your mustard in a sealed container in the fridge.
I’m sure homemade ketchup and endless sauces are just around the corner.