Years ago, I clipped a recipe for homemade mustard. Unfortunately, I stuck it in a folder somewhere and never actually made it. At the time, I did not know that mustard is full of healthful properties, including cancer fighting properties as it is rich in anti-oxidants and packed with phytonutrients. It is also an anti-inflammatory because of the selenium and magnesium it contains and considered to be anti-aging. Don’t overdo it though, mustard should be used in moderation, as a condiment.
You can buy mustard seeds organic and whole in the spice section of your local natural foods store or grocery store. Mustard powder and mustard seeds should be kept in a tightly sealed container in a cool, dark and dry place. Prepared mustard and mustard oil should both be refrigerated. It seems to me, for something as easy as this is to make, it's much better to make it than to buy the prepared, processed version.
Here’s an easy recipe – adjust to taste.
- 1/3 cup mustard seeds
- 1/3 cup white wine vinegar
- 1/3 cup dry white wine (or water)
- 1 tablespoon maple syrup
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- big pinch of cayenne
- 2-4 tablespoons warm water, if necessary
- optional: 1-3 teaspoons prepared horseradish, to taste
- Combine all of the ingredients, except the horseradish, in a stainless-steel or glass bowl. Cover, and let stand for 2-3 days. (note that Emeril Lagasse has a similar recipe and says that you only need to let it sit overnight)
- Put the ingredients in a blender and blend until it is a consistency you like. Add 2 to 4 tablespoons of water if the mustard is too thick. Blend in the horseradish, if using.
Storage: The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month.
Holistic Health Coach
Break Through Consulting, LL