Mustard is the jazz of the condiment game. Ketchup is pop, hot sauce is heavy metal, and mayonnaise is good, thick funk, but mustard is jazz. Once you've got the basics down, you can bend 'em, twist 'em, add to 'em — hell, sometimes it's more about what you leave out of your mustard than what you put in it.
However, just like jazz, you have to know the rules before you can break them. To that end, here's the mustard basics. Learn this one. Make this one 2 or 3 times before you dive into the deeper waters. You're not going to be a genius jazz flute soloist without picking up a recorder first.
THE BASIC-ASS MUSTARD
- 1/4 cup mustard seeds
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 tsp lemon juice
- 3 tbsp honey
- 1/4 tsp sea salt
- 1 tsp thyme
- 1/2 tsp ground turmeric
- Soak the mustard seeds, apple cider vinegar, and water in a glass container for 24 hours.
- Transfer to food processor and add the lemon juice, honey, sea salt, thyme, and turmeric.
- Puree till mustard reaches desired consistency.
- Let sit in refrigerator one week before eating.
- Will keep in a refrigerator one month.