Food & Entertaining - Garden to Table

Maple and mustard-glazed root vegetables

Throw together this hearty, flavourful dish as a meal or side

Grainy prepared mustard
Mustard is simple to make, economical, and easy to vary to your taste. A word of warning: Your homemade mustard will always be quite a bit spicier than store-bought. You can control this somewhat by varying the ratio of brown to yellow mustard seeds (brown are more pungent). You can also add sugar, honey, maple syrup, or other sweeteners to temper the spice. You won’t need to use much in a recipe or on a sandwich to get a big mustard flavor, and the mustard will mellow with time in the refrigerator.
Here is a basic formula with three variations, but I encourage you to create
your own favorite recipe.

Time required: about 10 minutes active; 24 hours passive
Yield: makes 1 cup


  • ¾ cup liquid (mixture of vinegar and wine, beer, or some other alcohol; (If you don’t wish to use alcohol, replace the alcohol portion of the liquid with water. Mustards made solely with vinegar can be overwhelmingly vinegary.)
  • ½ cup mustard seeds (brown or yellow)
  • About 1 tablespoon finely chopped aromatics (onions, garlic, or shallots)
  • About 1 tablespoon chopped fresh herbs (optional)
  • About 1 tablespoon sweetener (sugar, honey, or maple syrup; optional)
  • Salt

Put the liquid, mustard seeds, aromatics, herbs (if using), and sweetener (if using) in a nonreactive (ceramic or pottery) bowl and let soak overnight in the refrigerator.

In a blender or food processor, blend the mustard to the desired consistency. Depending on your equipment and inclination, this can take up to 5 minutes.

Don’t expect your mustard to be as smooth as factory-made mustard.

Season with salt as you blend. Transfer to jars and seal. The mustard will keep, refrigerated, for up to 3 months.

glazed-vegetables-bookcover.jpgExcerpted from D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch by Vanessa Barrington. Copyright © 2010 by Vanessa Barrington. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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