This mustard is full of harmonic dissonance, a mixture of love and alarm. Give me more! It’s strong and smoky, sweet and pungent, and particularly enchanting with smoked meats or cheeses. I love it on a BLT.
This is a fermented recipe, giving the added boost of lactobacillus, the same probiotic found in yogurt. Start it three days in advance so these beneficial bacteria have a head start. Use cold water. Cold water makes mustard hotter and hot water halts the enzymatic reaction that creates AITC and flavor potency.
Grind the mustard seeds coarsely in a spice grinder or blender. Pour them into a 1-pint glass jar. Add the cold water and the whey. Mix. Seal jar tightly and set aside at room temperature for 3 days.
Stir in the mustard powder, salt, garlic powder, liquid smoke, cider vinegar and honey. Refrigerate.** Mixture will thicken as it sits.
* I buy organic ground mustard and mustard seeds from Starwest Botanicals: starwest-botanicals.com
** Because of its antibacterial and antifungal properties mustard is food safe at room temperature, but room temperature will destroy the pungency. Refrigerate for maximum quality.
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