Mustard mother is the essential pantry staple you didn’t know you needed. Blend the mother for simple mustard or add any combination of fruits or additives to jazz up your mustard condiment. Add to gravies, salad dressings, dips and all sorts of baking and cooking recipes.
Tips for making and storing Mustard Mother
Choose a large jar with a well-fitted lid. Check market places and op shops for beautiful pottery jars. I use a Mason Cash large storage jar with fitted lid, which has suited perfectly.
When buying mustard seeds it’s always worthwhile sourcing from independent stores and Indian grocers because this will make a true budget-friendly condiment. You’ll find a better variety of mustard seeds at much cheaper prices.
Each variety of mustard seeds has a different flavour. Both white and yellow mustard seeds have a milder flavour. Brown mustard seeds have a medium-low heat and black mustard seeds bring all the zing with heat. Create your mustard mother to suit your taste preference to mild, medium or spicy. Or do as I do and just add whatever mustard seeds you can for a slightly different flavour each time.
Allow the first batch to brine for 24 – 48 hours because this will allow the initial bitterness from mixing the mustard seeds and vinegar to fade. After this just top up the mother with seeds and vinegar as needed.
The mustard mother will store safely at room temperature without needed refrigeration. Once the mustard mother is used to make dressings or other condiments, these should be stored in the fridge.
How to use Mustard Mother
Really, the uses for Mustard Mother are endless! Because of this I have my crock of mother out on the counter and use it most days.
The most basic way to use the mother is to create a mustard. This is done by blending a small quanity from the crock with a pinch of salt. Create a whole grain mustard by shorter processing time or blend longer for a smooth mustard.
Flavoured mustards are delicious too! Add some mustard mother to an empty syrup or jam jar for a deliciously sweet mustard as a baste for tofu, roasts or adding to veg or salads. Likewise, add fruits like apricot, oranges, apples, berries or figs. For a different flavour profile than sweet try wine, beer or even horseradish.
Or for something lighter, make a basic vinaigrette by mixing some good quality oil, fresh garlic, salt and pepper as well as a dash of maple for sweetness.
Adding the mother to mayonnaise, yoghurt or tahini creates a delicious dressing base for salads and veggies. As I write this we’re in the midst of a cold, harsh winter. Our lunch every day is a bowl of brown rice topped with avocado, cucumber, edamame, tofu or chickn strips with a generous dash of tahini maple mustard dressing.
- 1 Jar or Crock with Lid
- 100 grams Mixed Mustard Seeds see note
- Apple Cider Vinegar, to cover
- Add the mustard seeds to the jar and cover with apple cider vinegar.100 grams Mixed Mustard Seeds, Apple Cider Vinegar, to cover
- Stir and cover. Check after 2 – 3 days and stir again to distribute the mustard seeds in the vinegar.
- Top up the mustard mother with more mustard seeds and vinegar when the mother begins to run low.