The DIY Pantry (19 page)

1. Whisk everything except the cornstarch together in a small saucepan until smooth. Place over medium heat and bring to a boil, then reduce heat to medium-low and simmer uncovered until the mustard begins to thicken, 5–10 minutes, stirring often.
   
2. About 1 minute before you want to remove the mustard from the heat, stir the cornstarch together with 1 teaspoon of cold water. Then, while whisking, pour the cornstarch into the simmering mustard. Let cook for 1 minute to thicken.
   
3. Remove from heat and let stand 1 minute to set. Pour into the serving container, such as a glass jar or a squeeze bottle, to cool.
   
4. Store in the refrigerator for up to 2 weeks.
   

To some, Dijon is the “fancy” mustard popularized on hoity-toity television commercials in the 1980s. But while it does lend a certain elegance, there’s nothing terribly mysterious about this scrumptious condiment that elevates everything from sandwiches to chicken salad to a new level of deliciousness.

1. Place the wine, onion, and garlic in a saucepan over medium-high heat. Heat to boiling and simmer uncovered for 5–6 minutes. Turn off the heat, let the mixture cool, and then strain with a fine-mesh sieve. Discard the solids.
   
2. Pour the wine back into the saucepan and place over low heat. Pour the dry mustard into the liquid, whisking constantly, and whisk until smooth. Add the olive oil and salt and heat very slowly until thickened, whisking constantly. Generally, this takes about 2–3 minutes.
   
3. Pour into a pint-size glass jar and let sit at room temperature for 6–12 hours before moving to the refrigerator. Flavor will greatly improve with age, generally about 2–3 weeks. Store in an airtight container in the refrigerator for up to 3 weeks.
   

This mustard is rustic and satisfying, and the real, honest ingredients combine beautifully. Use it as a healthy addition to sandwiches, pretzels, or as a dip for anything during Oktoberfest.

1. Blend everything together in a food processor or a high-speed blender, adjusting consistency with additional apple cider vinegar or water as needed.
   
2. Pour into a pint-sized jar, then cover tightly and allow to stand at room temperature for 6 hours before transferring to the refrigerator to thicken. Store in the refrigerator for up to 4 weeks.
   

The sweetness in this mustard recipe is just too good to pass up. If you need to whip some up in a pinch, you can purchase dry mustard powder at the store, but using your own mix adds a flavor unlike anything else. To make your own dry mustard powder, grind whole mustard seeds in a coffee grinder or a blender until they become a powder.