A while back I wrote about recipes for salad dressings. It got me to thinking about other kinds of condiments. We all have some kind of condiments in our kitchens. What about in Grandma's day? What did she use? (I am pretty sure mustard and ketchup did not come in a convenient plastic squeeze bottle in those days.) This category of foods could end up being a very long list: mayonnaise, tartar sauce, barbeque sauce, ketchup, soy sauce, teriyaki sauce and mustard, to name a few. So I will limit myself to just one for now.

Mustard, it seems, has been with us for a very long time - at least since Roman times. Recipes used at that time would be very similar to what we use today. Mustard has almost always been made with some kind of grape product, commonly wine or wine vinegar, but sometimes unfermented juice. As a matter of fact, the name 'mustard' is derived from the roman words for 'burning wine'.

I have read conflicting opinions as to letting the fresh mixture sit for a while. Some say the heat starts to dissipate as soon as the liquid and mustard powder are blended together. Others say it continues to get hotter as it ages. These recipes have a 24 hour rest, and I think that is just about right. Refrigeration stops the development of flavor, so keep refrigerated after the rest period so it won't change too much.

This first recipe is for a basic, easy and spicy condiment. It is nippy mustard, so be careful when using. Use sparingly till you know how much to you like. It may be too hot for the children.

Ingredients

Instructions

Mix all ingredients together in a small jar until smooth. Add more water a few drops at a time, stirring it in thoroughly. You will probably be adding about two more teaspoons of water; stop when you think it is the right consistency for prepared mustard. It should not be too pasty or too thin. Leave uncovered for 24 hours to mellow. Cap and refrigerate. If you would like to have a bright yellow color, add a pinch of turmeric to the blend. Use in any recipe that calls for yellow mustard.

Ingredients: more mustard!

Instructions

Place mustard seeds, wine vinegar, and wine in a small bowl. Let stand for 3 hours. Pour both the seeds and liquid into blender container. Blend with several on-off pulses until the seeds are bruised and broken. Add the dry mustard, salt, allspice, and water. Blend for 30 seconds. Scrape down the sides of the container and process for 30 seconds longer. Leave uncovered for 24 hours to mellow.