I made mustard this week. It was soooo easy. I used and slightly modified Bea Johnson’s recipe. I put 3/4 cup of mustard seeds, 3/4 cup of white vinegar and 1/2 cup of white wine (I used sparkling because that’s what I had) into a Mason jar and then let it stand for over 2 hours. Then I blended it up with my immersion blender. I added salt and a bit of agave syrup (because I needed to use it up anyways and was out of honey which Bea’s recipe called for). I blended it again and then refrigerated it for 24 hours to mellow and merge the flavours. It’s pretty spicy which I like. Next time I make it I will try a version that uses both ground mustard and mustard seeds to see which way I prefer.
I bought the mustard seeds in bulk. The rest of the wine was put to good use 😉 and the bottle was recycled. I’m going to see if our local honey store will sell me zero-waste honey soon. That would further reduce the packaging needed to make this recipe. Salt can be bought in bulk too. That’s how I plan to buy my salt once I run out of what I have. When I was in Bellingham recently I bought some white vinegar in a glass bottle. I’m concerned about the acidity of the vinegar eating away at plastic containers plus glass is truly recyclable versus downcyclable. I have zero-waste cleaning vinegar but it’s a different acidity than cooking vinegar so I think glass is the compromise for now.
What condiments do you make?
The best things in life are nearest: Breath in your nostrils, light in your eyes, flowers at your feet, duties at your hand, the path of right just before you. Then do not grasp at the stars, but do life’s plain, common work as it comes, certain that daily duties and daily bread are the sweetest things in life. ~Robert Louis Stevenson