Most of what I write about is simple food and recipes that busy career girls can use to conquer domesticity. But sometimes I like to throw in a recipe that probably isn't the most practical thing a busy girl could make.
But sometimes I like to provide options.
When I get bored, I tend to branch out into things that I would have never made from scratch. Lately, I've made a couple of different types of homemade jam, key lime and lemon curd. So basicaly I've been into condiments. And since we were out of mustard and I'm a big fan of this condiment I thought I would seek out a way to make it.
How does one make such a condiment? Well in my research I found that you can make a yellow mustard which is milder or you can make a darker brown mustard (with dark mustard seeds) that is definitely on the spicier side. I decided to combine them both. I went to my local organic grocer and bought mustard seeds (yellow and brown) and decided after researching different kinds of types of mustard, that I would make a hybrid of yellow and brown. Unless you are a glutton for punishment it probably wouldn't make sense to use the same amount of brown and yellow mustard.
Now are you are busy and barely keeping up with chores, work and friends?
Not a good idea to try this recipe. But if you are in the mood to try something new and create your own mustard I highly recommend it.
Rosy's Homemade Mustard
2/3 cup yellow mustard seeds
1/3 cup brown mustard seeds
1 cup apple cider vinegar
2 tbsp honey
1 tbsp salt
Combine seeds, water and vinegar and let soak overnight to soften. Then pour into a blender with the honey and salt and puree. Thin with water, if needed, to desired consistency. Makes roughly a pint of mustard.