Mustard surely has the Midas touch, metaphorically of course! It can jazz up the flavor of any dish.
Needless to say, mustard sauce is the condiment that makes your hot dogs and pretzels drool-worthy. A spoonful of this bright yellow sauce can perk up your sandwiches, salads and hamburgers. It can also be used in dressings, glazes and marinades for an extra zing of flavor.
Now, you may be used to stocking your pantry with ready-made mustard sauce. But did you know that it’s incredibly easy to make your own mustard sauce? Once made, it keeps well in the refrigerator for a fairly long time.
Read on to learn the two simple recipes to make mustard sauce at home.
- Method 1: Mustard Sauce Made with Soaked Mustard Seeds
- Method 2: Instant Mustard Sauce Made with Mustard Powder
Method 1: Mustard Sauce Made with Soaked Mustard Seeds
Mustard sauce is made from the seeds of the mustard plant. The seeds range in color from yellow to black and have a hot and pungent flavor. The black or brown seeds are more pungent, while the more commonly used yellow seeds are moderately mild.
The ‘heat quotient’ of mustard sauce also varies according to the temperature of water used. While cold water keeps the mustard’s flavor hot, warm water can turn it mellow.
Things you’ll need:
- Yellow mustard seeds – ½ cup
- Filtered water – ½ cup
- Apple cider vinegar – ½ cup
- Fresh lemon juice – 4 teaspoons
- Honey – 6 tablespoons
- Sea salt – ½ teaspoon
- Oregano leaves or any dry herb of your choice – 2 teaspoons
- Ground turmeric – 1 teaspoon
You can adjust the quantity of lemon juice, honey, salt and oregano according to your taste and liking.
Step 1. Soak the mustard seeds in the refrigerator for 2 days
- Put ½ cup of yellow mustard seeds in a jar. Do not use an aluminum container for soaking and preparation, as the vinegar can erode the aluminum. Use a glass or ceramic jar for best results.
- Add ½ cup each of filtered water and apple cider vinegar to the mustard seeds. Use cold water if you like your mustard with a ‘hot’ flavor, or warm water to keep it mild.
- Seal the jar tightly and refrigerate it for 2 days. Keep an eye on it and add more apple cider vinegar if the seeds have soaked up all the liquid. If you need to shorten the preparation time, just be sure to let the mustard seeds soak for a minimum of 2 hours to make them soft.
Note: Do not boil the seeds to speed up the process because heat takes away the flavor of mustard.
Step 2. Put the soaked seeds, honey and ground turmeric in a blender
- Once the seeds have soaked completely and doubled in size, take them out of the refrigerator and pour the seeds, along with the liquid, into a food processor.
- Add about 6 tablespoons of honey to the seeds.
- Add 1 teaspoon of ground turmeric.
Step 3. Add sea salt, lemon juice and oregano leaves
- Add ½ teaspoon of sea salt and 4 teaspoons of fresh lemon juice.
- Lastly, add 2 teaspoons of dry oregano leaves.
Step 4. Puree the mix to the desired consistency and serve
- Puree the ingredients in the food processor and transfer it to a bowl.
- Use it as a dip with your favorite nuggets.
- You can transfer the excess sauce to an airtight jar, and store it in the refrigerator to use as needed. It will last between 3 to 4 weeks when refrigerated.
Method 2: Instant Mustard Sauce Made with Mustard Powder
Mustard is the most versatile condiment that can be perked up with different spices. If your mustard cravings can’t wait a couple of days, try making instant mustard sauce by using mustard powder. It is nothing but ground mustard seeds.
Things you’ll need:
- Mustard powder – ½ cup
- Yellow mustard seeds, semi-ground – ½ cup (for grainy texture)
- Water – ½ cup
- Apple cider vinegar – 3 tablespoons
- Sea salt – 2 teaspoons
- Ground turmeric (optional) – 1 teaspoon
- Honey (optional) – 2 tablespoons
- Red chili flakes (optional) – 1 teaspoon
- Garlic powder (optional) – 1 teaspoon
Step 1. Slightly grind the mustard seeds and mix with sea salt
- Put ½ cup of yellow mustard seeds in a grinder.
- Blend for a few seconds and transfer the semi-ground seeds to a bowl.
- Add 2 teaspoons of sea salt to the mustard.
Step 2. Add mustard powder and optional spices
- Add in ½ cup of mustard powder.
- You can now add the optional ingredients – 1 teaspoon each of garlic powder, ground turmeric and red chili flakes.
Step 3. Mix the dry ingredients and add honey and apple cider vinegar
- Mix the mustard and dry spices thoroughly.
- Add 2 tablespoons of honey (optional) and 3 tablespoons of apple cider vinegar.
Step 4. Add water to make a smooth paste
- Mix all the ingredients with a spoon.
- Pour in ½ cup of water and stir to form a smooth paste.
Step 5. Cook the paste in a saucepan for a few minutes
- Pour the mixture into a saucepan on medium heat.
- Bring it to a boil, then let it simmer on low heat for 5 to 10 minutes. Stir occasionally.
- Once the sauce has reached the desired consistency, transfer it to a serving bowl and enjoy.
- You can add sweet notes to the mustard by adding some anise or cinnamon. On the other hand, you can make it hotter by adding ginger, cloves, horseradish or black peppercorns.
- There are no rules when it comes to seasoning mustard. You can use any herbs of your choosing.
- Mustard is the most bitter after 5 to 10 minutes of preparation. Letting the mustard sauce age for a few days to a week will bring out the best flavor.
- It is safe to store mustard at room temperature because it has antibacterial properties. However, storing it in the refrigerator helps retain the hot flavor longer.
- Mustard thickens over time, but you can alter the consistency by adding juice, vinegar, wine or beer.
I tried this recipe with black mustard. As of now (I just finished making it), it tastes too bitter. Will hopefully mellow down in time. 🙂