My ears perk up any time I hear about anything that is famous for being store-bought, being made from scratch in a home kitchen. I had heard mustard was easy to make at home, but had never pursued it, the main reason being that my husband has mustard problems. From guacamole to puttanesca, ‘you’ll never guess my secret ingredient’ is almost always mustard. I started to think about how I could turn this into a good thing (at least nutritionally, some things just taste better without mustard believe it or not) and as it turns out, I think I have.
Mustard is easy to make. If you have a blender and you know how to turn it on, that is all of the culinary prowess required. Traditionally it is made with mustard seeds, vinegar, white wine and salt. Not bad, but there is room for improvement, especially if we are making it ourselves anyway.
For starters, lets leave out the wine, I’d rather save up those little bits of wine in my food here and there, for a glass of champagne once in a while, wouldn’t you? And it won’t make a huge difference in flavour. Now let’s swap in raw (unpasteurized) apple cider vinegar for the vinegar. Raw acv is naturally fermented, full of enzymes to support digestion and also has anti-bacterial, anti-viral and anti-fungal properties, therefore an obvious ingredient sub for this recipe. Seaweed salt in place of salt is a given, too.