Anton Kozlik's homemade mustard

We love making our own sauces and condiments. Why not? It's what passes for physical activity in our sedentary life and, ultimately, your homemade versions typically taste better than store-bought versions.

           

Plus, it can be done pretty quickly. You can make flavorful homemade mustard, for example, faster than the time it takes to go out to the market and pick up a plastic jug of yellow megabrand mustard. The homemade version will be fresh and all-natural. You don't know what kind of faux-food preservatives you'll find in that store-bought mustard.

           

We were inspired to make our own mustard after Cold, Hard Football Facts sud stud Lew Bryson took a culinary tour of Toronto and returned with epic tales of Anton Kozlik's Canadian Mustard.

           

We followed up with a call to Kozlik and asked him for a mustard recipe. He was happy to oblige. All you need is powdered mustard and some other common ingredients. If you have trouble finding mustard powder, you can order it from Kozlik's catalog.

           

He sells prepared mustards, along with whole, crushed and powdered seeds. Generally speaking, there are three types of mustard seeds: yellow (mild), brown (medium) and Oriental (hot). You may be able to find mustard powder at your local supermarket, while Asian markets in the States almost always carry mustard powder, too, and it's incredibly cheap.

           

When it comes to actual prepared mustards, the type of vinegar you use is a great differentiator. French mustards often have red wine vinegar; German mustards use cider vinegar; and white vinegar is typical of English mustards. There are infinite mustard varieties and plenty of opportunity for kitchen experimentation.

 

Here's Anton Kozlik's recipe for a Bordeaux-style mustard. Slather it on your favorite sandwich, hot dogs or bratwurst.

Mix mustard powders and water until it becomes a thick paste (about 1 or 2 minutes). Let sit for 20 minutes. Add red wine vinegar, salt, tarragon and cayenne and mix well. Store in an airtight glass jar. For best flavors, let the mustard sit for two to three weeks before using. It will store in a refrigerator for several months. Makes about 1 cup.

By Kerry Byrne