The sugar in this basic recipe helps bind everything together, but also balances the bite of the mustard and the acidity of the vinegar. The vinegar helps preserve the mustard, as well as transfers the spices. For a fun spin, try adding aromatics, but remember that strong spices are needed—go for cardamom, clove or Szechuan or pink peppercorns. It won’t take but two tablespoons of these fresh-ground spices added at the beginning of the recipe to come through. I also like to use fruits in mustards—a cup of peeled pears or apples, or even cranberries, will really make mustards pop, and the mustard pairs great with sandwiches or a grilled pork chop.
To make the hot Chinese- or French “Fallot”-style mustards, simply add some mustard flour. If you can’t find mustard flour, ground yellow mustard will work, but it’s not as fine. Add either one a teaspoon at a time (both are rather potent) when the base is still warm, whisk until smooth and give it a quick taste. Keep adding the flour or ground mustard until your desired flavor is reached.
1 batch makes aout 1 cup.
For 1 Batch(es)