Even without kids around constantly, my fridge door is forever opening and closing. I’ll get inspired in the middle of the day and get something started as a break from work; not to mention that no salad is complete without my own dressing, sandwich without putting together a quick spread and I keep cold water for drinking always at the ready.
My mustards take up 2 special shelves in my fridge. I think they are supposed to be butter and condiment shelves but come on…butter can be stored somewhere else and is easy to find. Salted and unsalted; not a ton of variety; certainly no need for it’s own shelve(s)!
When I’m shopping, the condiments are what I enjoy perusing the most and I admit I’ve spent WAY more than I should at Williams Sonoma or Whole Foods if a mustard sounded appealing. But I’ve discovered a little secret. It is so easy to make your own. Of course making your own could mean a ready supply of something basic but even more fun? Do something wild. I just ran out of a plum mustard that I loved so had no qualms about trying a cherry variety. Subtlety sweet but with a definite tang it’s going to be great as a snack with pretzels or used in conjunction with pork or beef.
Ingredients are wide open but the one most important thing I discovered was how important it is to find a place to buy bulk mustard seeds. I compared prices at the grocery store and Savory Spice Shop and the 2 oz bottle at the store costs about the same as 8 oz bulk. Definitely worth the effort if you think there is any chance you will be on a ‘mustard makin’ binge like me.
I decided to go with a blend of seeds; half yellow (sometimes called white) and half brown. It not only makes a great flavor profile but I just love the way it looks when I leave some of the seeds whole during processing. I typically use cider vinegar with about 5% acidity and I like it in this application. Typically you mix equal parts vinegar to seeds but if you use a vinegar with less acidity you might have to add a bit more. I’m anxious to try something with balsamic vinegar; I’ll add it to the cider vinegar because it is a bit sweet but I just know it will make a stellar end result.
Port Wine Cherry Mustard and My Personal Obsession
- ½ cup port wine plus extra for adjustments
- 4 oz fresh Bing Cherries pitted and halved
- ¼ cup yellow mustard seeds
- ¼ cup brown mustard seeds
- ⅔ cup champagne vinegar
- ¼ cup water
- ⅛ tsp sea salt
- 2 tbsp local honey
- 2 tsp dry mustard
- Combine cherries and port wine in a small saucepan and bring to a simmer. Simmer until cherries are soft; approximately 15 minutes.
- Put the yellow and brown mustard seeds in a non-reactive container and cover with the vinegar and allow to sit until the seeds have absorbed all of the liquid, about 4 hours or overnight.
- Once the seeds are ready, add all of the ingredients to a processor and process until it's to your liking. I like to leave some of the seeds whole but you can process until completely smooth too.
- Add more port wine if mixture needs more liquid.
- Fill small, sterilized jars with mixture and seal with lid. Store in refrigerator for up to one month.