Since my earliest cognitive days, I recall being thoroughly taken by that damn Grey Poupon commercial. The rich, creamy texture … the enticing flecks of spicy black heat … the pompous regality of name and label.
Yep, then and there – as a wide-eyed culinary toddler – I simply knew: I REALLY freaking wanted a Rolls Royce and pretentious British accent so damn bad!! It would be mine, I thought to myself…
Life, it appears, can be a cruel, cruel jokester… *shrug*
Still, as we have all learned in the midst of the bleak intellectual apocalypse brought down upon us by the Kardashians and Snookis of the world, with a little self-absorption and an absence of self-awareness, you too can pretend to be valuable and relevant … and I can show you how – right from the comfort of your own home!!
No longer will you hang your head in lowly shame when confronted by that ‘rich-guy-gray’ Rolls, fully stocked with sandwich fixings yet woefully ill-equipped with condiments. Nay, my friends. The next time Thurston Howell reaches his money-counting hand YOUR way in search of blue chip investment advice and flavor-infusing handouts…
…you can scoff at the notion of a bourgeois store bought mustard while instructing your driver to hand him this recipe instead.
Yes, relish this moment, my friends … for it mayo just be your finest.
Honey Herbal Spicy Mustard
1 cup cold filtered water
1/2 cup dry yellow mustard powder
4 Tbsp yellow mustard seed
2 Tbsp brown mustard seeds
3/4 cup + 1 Tbsp cider vinegar
0.2 oz (by weight) fresh herbs
1/2 tsp chopped fresh thyme leaves
2 tsp kosher salt
1/3 cup honey
1/4 tsp turmeric powder
In a medium glass bowl, combine the mustard powder, mustard seeds and cold water. You’re going to set this aside and let it soak for a couple hours, stirring it up occasionally. I can’t stress this enough – you want the water cold when you add it. The colder, the better…
See, here’s the thing: there’s a lot of crazy-ass scientific logic for this but the bottom line is that mustard in its raw form doesn’t have any heat. The heat and pungency come from chemical reactions that take place when the compounds in mustard are exposed to cold. Using hot water will strip away much of this heat – and once it’s gone, much like the whimsy of youth, you ain’t getting it back. On the flip side, if you retain the heat through the process, then you can always reduce it down the road by exposing it to heat at any point. Keep this in mind when deciding whether to cook with this mustard versus adding it after the fact.
While the seeds and powder are soaking, place your vinegar and herbs in a small covered pot. Bring to a boil then remove from heat and set it aside to steep. Once it’s cooled a bit, you can run it through a strainer and *BOOM* you’ve just made your own herbal vinegar. You can use any herb mixture you wish and it’s always fun to experiment, but I try to stay away from the more pungent herbs (e.g., the heavy hitters like sage, oregano and basil) because they can really overwhelm everything else. For mine, I chose English thyme (LONDON 2012, baby!!), sweet marjoram, winter savory and a 1″ sprig of rosemary. I might have gone with some tarragon too, if it weren’t such a demanding little diva of an herb and if I weren’t doing this in the dead of summer.
Once your mustard seeds have softened – that is, when you can squish them against the edge of the bowl with some ease – puree the mixture, along with the infused vinegar, in a blender until it reaches your preferred smoothness. It may take a couple minutes and it’s always a good idea to stop a few times and stir it up with a spatula to get all of it down into the blades.
Back into the glass bowl, add in the chopped herb, turmeric, salt and honey. Stir and allow to sit for another couple hours to mellow at room temperature. Check occasionally to gauge the heat and refrigerate once it reaches a level you like. Remember, the flavors will not fully meld for 24 hours or so. At this point, you are just testing for heat before refrigerating – not overall flavor.
It’s not a bad idea to bottle a bit for year-round use since it does make a decent sized batch. If you’d rather keep it simple, it will last months in the fridge, as long as you keep it adequately covered.
Pair a dish of this mustard with a platter of stoned wheat crackers and sharp aged cheddar – and maybe a few apple wedges – and your friends will look up to you with the fanciest of fancy admiration.
Spread on a hot, fresh pretzel and they will spend the rest of their lives chasing your condimentatory (it’s a word now, shut up) prowess … but don’t worry, they will never ketchup.