Must Have Mustard

As we kick off the summer grilling season on this Memorial Day weekend, there are sure to be lots of foods on the grill.  For me, nothing goes better on a grilled hot dog than a good mustard.  If you have been reading along, you know that I like the challenge of making lots of foods from scratch, so this seemed like a good one to take on.  This mustard is really easy to make, and has just the right amount of mustard spiciness without being overpowering.  If you want to amp up the flavor further, you can experiment with all kinds of additions to this basic recipe and make it your own.

I had to make this recipe a few times to find the right balance between the mustard, vinegar, salt, and sugar.  After eating my way through several jars of mustard (which took a while, because how much mustard can you really eat at one time), I finally got to one that I like.  I haven’t experimented much with additions, but if you are feeling adventurous, try adding some jalapeno or horseradish.  That should get your taste buds hopping, and maybe even your blood pumping.  If you are not that adventurous, this mustard is good just as it is and will still liven up that dog.  But it isn’t only for hot dogs; it is great in devilled eggs or as an addition to potato salad.  As I think more about it, how can you have any summer picnic without a good mustard.

I hope you will consider giving this mustard a try.  It takes just a little bit of time, but it is always great to add your own homemade touch to any celebration.  Whether it is for this Memorial Day, Independence Day, or any weekend this summer, I hope your grilling season is a great one.


  • 1/4 cup mustard seeds
  • 1/4 cup white wine
  • 1/4 cup white wine vinegar
  • 3 tbsp. sugar
  • 2 tsp kosher salt

Combine all ingredients in a pint sized mason jar.  Put the lid on and shake well to combine.  Leave it on the counter for two days (give it a shake every once in a while).  Transfer to your food processor and take it for a spin until it is the consistency you like.  Put it back in the mason jar and store in the fridge until you are ready to use.

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