Updated Nov 24, 2014Chatelaine
- Stir mustard powder with mustard seeds, 3 tbsp cold water, vinegar and salt in a small bowl. Store in a glass jar with a tight-fitting lid. Refrigerate overnight before using.
Our artisanal version of this classic condiment is for way more than hot dogs. Make your own to perk up anything from salad dressings to fish.
Switch it Up!
Three variations to suit every taste
Stir 2 tbsp honey into mustard mixture. Continue with recipe.
Stir 2 tbsp chopped fresh dill into mustard mixture. Continue with recipe.
Stir 1 tsp ground pickling spice and 1 tbsp brown sugar into mustard mixture. Continue with recipe.
Four Ways to Use it!
Peel 6 hard-boiled eggs and slice each in half crosswise. Remove a sliver from ends of eggs, if needed, to help them sit flat. Scoop yolks into a bowl. Mash until crumbly, then stir in 3 tbsp mayo, 2 tbsp chopped prosciutto, 1 tbsp Spiced Mustard and 1 tbsp snipped chives until mixed. Spoon into egg whites and mound on top.
Oktoberfest Sausage Smorgasbord
Cook bratwurst according to package directions and serve with assorted homemade mustards.
Roasted Honey-Mustard Chicken
Spread 2 tbsp Honey Mustard under the skin of 4 chicken legs in a 9 × 13-in. baking dish. Sprinkle with salt and pepper. Bake in centre of a 425F oven, skin-side down, flipping halfway through, until springy when pressed and juices run clear, about 30 min.
Brush 4 salmon fillets with 2 tbsp Dill Mustard on a parchment-lined baking sheet. Season with 1/4 tsp salt. Bake in centre of a 425F oven until a knife tip inserted into the thickest part of salmon and held for 10 sec comes out warm, 10 to 12 min.