I’ve been on a make-everything-from-scratch kick lately. When I say everything, I mean EVERYTHING. Right down to my own cheese, my own jam and my own pasta and sauce. Heck, I’m even brewing my own kombucha at home. I think growing a vegetable garden for the first time this year really inspired me to get back to basics, and learn more about where stuff comes from.
You’re probably thinking that all this sounds like a lot of work, and some of it is. However, I’ve learned that a lot of the things we buy at the store could not be simpler to make at home, and you get the added bonus of knowing exactly what you’re getting. There’s a lot of funky stuff being pumped into our food these days, and it seems like making a few simple items at home from scratch could take the guesswork out of meal planning, and save people a lot of worry and headache.
Take mustard for example. If you can boil water, you can make mustard. Its really that easy. Check it out
Grainy White Wine Mustard recipe from Food in Jars by Marisa McClellan
1/2 c. yellow mustard seeds
1/2 c. brown mustard seeds
1 c. dry white wine
1 c. apple cider vinegar
1/3 c. light brown sugar
1 T. garlic powder
1 t. onion powder
1/2 t. freshly ground black pepper
1/2 t. sea salt
1 t. grated lemon zest
Combine both mustard seeds and the wine in a medium pot and bring to a boil. Remove from heat. Cover the pot and allow the seeds to sit 2-12 hours, until all the liquid has been absorbed.
Transfer the seeds and any remaining liquid to a blender or food processor. Add 1 c. water and blend until seeds are fairly well broken down, or until it reaches your preferred texture.
Transfer the blended seeds back to the pot in which they were soaked. Add the cider vinegar, brown sugar, garlic powder, onion powder, black pepper, sea salt and lemon zest and whisk to combine.
Bring the mustard back to a boil, then reduce the heat and simmer until it reduces and thickens, about 10 minutes.
**I bought my mustard seeds in the bulk spice bins at our local store.