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A post shared by America’s Test Kitchen (@testkitchen)

Ingredients:

• 4 tablespoons black mustard seeds
• 4 tablespoons yellow mustard seeds
• ¼ cup dry white wine
• ½ cup white wine vinegar
• ¼ cup water, as needed

Instructions:

1. Add the mustard seeds, white wine, and vinegar into a container and stir. Cover with clingfilm and allow to sit for 24 hours. This will make a fairly spicy mustard—if you want it milder, swap out some of the black seeds for yellow. 
2. The next day, add the mixture to a food processor and blend. Add water as you go, depending on how thick you want the mustard to be. 
3. Once thick, transfer the mustard to a jar and add salt to taste. 
4. Allow the mustard to sit in the fridge for 1-2 days to allow the flavors to develop. 
5. If the mustard begins to separate, give it a good stir. Consume within 4 weeks. 

The post Yes, You Can Totally Make Your Own Mustard appeared first on falafelandcaviar.com.

Yellow Mustard

The classic hot dog mustard is this simple, clean variety that is known and loved all over the world. The bright yellow color of this type of mustard comes from turmeric powder, which is used to give the condiment both flavor and a striking appearance.

Spicy Brown Mustard

Like spicy flavors? If so, then you will definitely want to try this type of mustard on your next hot dog, which has a strong and pungent flavor. It’s often enhanced with horseradish sauce, which gives it a real kick.

Ballpark Mustard

This mustard, which originated in Cleveland, Ohio in the 1970s at the city’s sports venues, is now known in many places. It’s a little spicier than traditional brown mustard and it also includes a unique vinegary touch.

The post These are the Best Hot Dog Mustards appeared first on falafelandcaviar.com.

Mustard is a Plant

The well-known condiment is technically called prepared mustard. The plant mustard is a member of the Brassica genera and is a relative to many common vegetables like broccoli, cabbage, and cauliflower.

It’s the Oldest Condiment

Many experts believe that mustard was the first condiment people ever used. Grinding the seeds into a paste and mixing them with vinegar or wine dates back to the Roman Empire.

Biggest Producers

Most of the world’s mustard comes from only two countries – Canada and Nepal. Together, the crops from these two countries end up in more than half of all the mustard produced in the world.

It Almost Can’t Spoil

Mustard is basically just a bland of acidic liquid and spices, and as such can’t really spoil. It’s best to keep it in the fridge but that’s not even necessary. Over time, it may lose flavor but will generally remain safe to eat.

The post Little Known Facts About Mustard appeared first on falafelandcaviar.com.

If you really want to impress your friends, make your own at home! It’s actually really simple, vegan, gluten-free, and totally delicious.

Ingredients

For homemade mustard, you obviously will be needing mustard seeds! A lot of people don’t know that mustard comes from a seed, which makes it one of the healthier condiments.

This mustard requires:
6 tablespoons of brown mustard seeds
5 tablespoons of yellow mustard seeds
2 tablespoons of kosher salt
1 tablespoon of yellow mustard powder
1/4 cup of apple cider vinegar
1/4 cup of white verjus or white wine vinegar
5 tablespoons of the juice from sauerkraut

Recipe

Blend together the mustard seeds and then mix it with the mustard powder and salt.

For the wet liquids, you can keep them cold or room temperature for spicier mustard, but for one that’s milder, warm them slightly.

Then, mix them with the mustard mixture, pour it into a jar, and let it sit at room temperature for 1-7 days to thicken and ferment slightly.

Once it’s at the thickness you like, store it in your fridge for a couple of months at least.

The post Homemade Mustard is a Surefire Way to Boost Your Summer Picnics appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by America’s Test Kitchen (@testkitchen)

Ingredients:

• 4 tablespoons black mustard seeds
• 4 tablespoons yellow mustard seeds
• ¼ cup dry white wine
• ½ cup white wine vinegar
• ¼ cup water, as needed

Instructions:

1. Add the mustard seeds, white wine, and vinegar into a container and stir. Cover with clingfilm and allow to sit for 24 hours. This will make a fairly spicy mustard—if you want it milder, swap out some of the black seeds for yellow. 
2. The next day, add the mixture to a food processor and blend. Add water as you go, depending on how thick you want the mustard to be. 
3. Once thick, transfer the mustard to a jar and add salt to taste. 
4. Allow the mustard to sit in the fridge for 1-2 days to allow the flavors to develop. 
5. If the mustard begins to separate, give it a good stir. Consume within 4 weeks. 

The post Yes, You Can Totally Make Your Own Mustard appeared first on falafelandcaviar.com.

Yellow Mustard

The classic hot dog mustard is this simple, clean variety that is known and loved all over the world. The bright yellow color of this type of mustard comes from turmeric powder, which is used to give the condiment both flavor and a striking appearance.

Spicy Brown Mustard

Like spicy flavors? If so, then you will definitely want to try this type of mustard on your next hot dog, which has a strong and pungent flavor. It’s often enhanced with horseradish sauce, which gives it a real kick.

Ballpark Mustard

This mustard, which originated in Cleveland, Ohio in the 1970s at the city’s sports venues, is now known in many places. It’s a little spicier than traditional brown mustard and it also includes a unique vinegary touch.

The post These are the Best Hot Dog Mustards appeared first on falafelandcaviar.com.

Mustard is a Plant

The well-known condiment is technically called prepared mustard. The plant mustard is a member of the Brassica genera and is a relative to many common vegetables like broccoli, cabbage, and cauliflower.

It’s the Oldest Condiment

Many experts believe that mustard was the first condiment people ever used. Grinding the seeds into a paste and mixing them with vinegar or wine dates back to the Roman Empire.

Biggest Producers

Most of the world’s mustard comes from only two countries – Canada and Nepal. Together, the crops from these two countries end up in more than half of all the mustard produced in the world.

It Almost Can’t Spoil

Mustard is basically just a bland of acidic liquid and spices, and as such can’t really spoil. It’s best to keep it in the fridge but that’s not even necessary. Over time, it may lose flavor but will generally remain safe to eat.

The post Little Known Facts About Mustard appeared first on falafelandcaviar.com.

If you really want to impress your friends, make your own at home! It’s actually really simple, vegan, gluten-free, and totally delicious.

Ingredients

For homemade mustard, you obviously will be needing mustard seeds! A lot of people don’t know that mustard comes from a seed, which makes it one of the healthier condiments.

This mustard requires:
6 tablespoons of brown mustard seeds
5 tablespoons of yellow mustard seeds
2 tablespoons of kosher salt
1 tablespoon of yellow mustard powder
1/4 cup of apple cider vinegar
1/4 cup of white verjus or white wine vinegar
5 tablespoons of the juice from sauerkraut

Recipe

Blend together the mustard seeds and then mix it with the mustard powder and salt.

For the wet liquids, you can keep them cold or room temperature for spicier mustard, but for one that’s milder, warm them slightly.

Then, mix them with the mustard mixture, pour it into a jar, and let it sit at room temperature for 1-7 days to thicken and ferment slightly.

Once it’s at the thickness you like, store it in your fridge for a couple of months at least.

The post Homemade Mustard is a Surefire Way to Boost Your Summer Picnics appeared first on falafelandcaviar.com.