Mustard: make it at home
Test Kitchen manager Noelle Carter tells us how in her story this week about one of her favorite condiments:
Essentially, mustard is nothing more than a combination of seeds and liquid. Soak seeds in the fluid of your choice (water, vinegar, perhaps a double bock beer) until they're all softened and happy, flavor the mix as desired, then grind the seeds and, voilà, homemade mustard. (Starting the whole process with powdered mustard instead of whole seeds makes it even easier.)
I love that the condiment lends itself so readily to experimentation. Sweeten or spice the flavors here, manipulate the texture there, and fine-tune to create your own custom spread. Done right, mustard is downright magical, whether fancy or not. And nothing beats the flavor of homemade.
She's got lots of mustard recipes here.
Photo credit: Mel Melcon/Los Angeles Times