Here’s another incredibly easy-to-make condiment: mustard! Now, you may be thinking, “Psshhh, I only use mustard at cookouts…” If so, then meet the recipe that might change your mind.
We use this mustard in mushrooms Berkeley, tofu marinades, mock chicken (chickpea) salad, and Meghan recently made a phenomenal mustard vinaigrette for a spinach and strawberry salad with walnuts and garden tomatoes, to name a few. We have also started using it on “cheezy toast” - sprouted wheat toast spread with mustard and Vegenaise, sprinkled (read: dumped) with nutritional yeast, a little non-dairy cheese and broiled for a minute or 2. It’s not junk food, guys - the bread alone has 9 grams of protein!
Anyway... Onto the recipe.
½ C. white vinegar
¼ C. sugar
½ T. salt
1 C. mustard powder
Yields ~ 1 ¾ C. mustard
Pour the dry ingredients into a wide-mouth Mason jar, then add the vinegar. Stir with a fork or knife until your mixture is generally uniform; some lumps are fine, and you will be stirring your mustard a couple of times as it ages. Screw on a clean lid and put in a cool, dry place to mellow. I like to write the date the mustard was made on the lid, so I know when it should be ready to eat, generally 2-3 weeks. Check it every couple of days and give it a good stir, then start tasting after the first 2 weeks are up. The waiting is the hardest part of the recipe... Patience is not one of my natural gifts.