Mustard is taken for granted at the hot dog cart and in the packets at fast food spots. But you don’t have to settle for the bright yellow preservative version.
In visiting a very small town called Mineral Springs, about an hour outside of Madison, WI, the world’s largest (and maybe only) mustard museum resides. The mustard museum hosts the history of mustard, paraphernalia and all of the different uses, but the museum also presents how many flavors and varieties of mustard are possible.
Simply, mustard is made of ground/crushed mustard seeds, lemon, water, vinegar, wine, and salt. But when you make your own mustard you can choose to add spices, different types of vinegar and different types of citrus (acidic component). For instance, traditional Irish mustard is mixed with whiskey, stout and honey. Dijon mustard is made with white wine or unripe grape juice rather than vinegar.
Regardless you can experiment with different kinds of vinegar and spices to create your own delicious mustard and be sure to leave that French’s mustard packet in the dust.
