Making homemade mustard is probably one of the easiest tasks I have ever undertaken in a kitchen. Most of the work is about waiting (3 full days so be patient), mixing it with a hand blender and about sterilizing the jar (if you want to keep your mustard for a certain time).
The ethymology of this popular condiment would come from the association of the Latin words mustum (must means young wine – and originally this recipe was make of mustard seeds with must) and ardens (hot). And although the Romans were probably the first to use it as a condiment, the Indians were already cultivating in more than 3000 years ago. Now how did we got to the famous Moutarde de Dijon a.k.a. Dijon Mustard? Dijon became a well-known center of mustard-making as early as the 13th century and is known today as the mustard capital of the world.
There are hundreds of possibilities on how to make a good mustard. And if you think about it, there are so many types of mustards: Dijon mustard, Meaux mustard (both in France), Bavarian sweet mustard (Germany), Norwich mustard (UK), American mustard (USA), etc… Some of them are made of mustard powder, others are served as whole grains, some are yellow, some are brown.
There will be different types of mustard recipes in this blog, this first one will be this one that is a bit inspired from the American mustard, but more refined. I have added to it tarragon which I think brings a real different touch to it that you will hopefully like, but it is completely optional. The turmeric will give that strong yellow touch to Bon appétit as we would say in Dijon and have fun making your own non-processed homemade mustard. And be proud too when you succeed, as after all, there are no small victories…