I use condiments year round—but the summer grilling season in particular seems to cry out for them, particularly when I am the griller in charge. My grilling skills are definitely under par, and a little distraction can help.
I have never mastered ketchup—and anyway it’s too early in the season to try making it (we are only just starting to find tomatoes in western Massachusetts).
Mustard is another matter. I love it, and I make it often.
As I have written here before, I love to give fancy, rich mustard as a holiday gift. At this time of year, however, I go for a simpler mustard.
I made it last week on Mass Appeal and want to share the recipe with you.
If you don’t like your mustard with kick, cut down on the dry mustard or add more honey. For me, the formula below is pretty perfect.
1/2 cup yellow mustard seeds
2 tablespoons mustard powder
1/2 cup water
1/3 cup tarragon vinegar (or use another herb to make your vinegar)
1-1/2 teaspoons salt
2 tablespoons honey
Place the mustard seeds in a stainless-steel bowl. Briefly go at them with a pestle if you have one to release some of the oils. Add the mustard powder, and stir in the water. Let the mustard sit for 10 minutes.
At the end of the 10 minutes pour in the vinegar. Cover the mixture and let it sit overnight.
The next day, place the mixture in a blender. Add the salt and honey. Pulse quickly to blend, but try to leave some bits of mustard coarse.
Pour the mustard into a clean glass jar, cover, and refrigerate for 1 week before using. Makes about 1-1/4 cups.
Here is the video: