I admit it. I am a total food snob, not because I have a finely developed palate or anything like that – goodness knows I grew up in a hostel and hostel food is all about providing fuel and nutrition, very utilitarian that way – but because my mother is a passionate cook and baker and made sure we were properly spoiled when we were home for weekends and holidays. To this day I can still taste the “shop” in a store-bought cake and I am weary of all mutton dishes because it can’t possibly be as good as my mom’s – and it never is. Potato salad, mashed potatoes, sweet and sour sauce, apple tart and ‘vlakoek’ are just a few of the things that always disappoint me. Mostly because I am convinced I’ve had the best possible version of it already.
Mustard also happens to be on that list. I have tried many a mustard in my quest to find a replacement for my mom’s mustard, eventually settling on cutting Colman’s Traditional Hot English Mustard with some mayo, but it was a poor substitute. Then we discovered Leroi’s Sweet Homemade mustard at the Hazelwood Food Market and that was that for the bastardised mayo-mustard-mix. Leroi’s was almost good enough, but it lacked a little bit in the mustard punch department /0\…
So finally during this holiday’s Kombuis Kuier (that post is in the making!) with my mom, I learned how to make her homemade mustard. It is super easy and takes less than ten minutes to make. I can’t believe I only got around to asking for the recipe now, silly me.
Sweet and Tangy Homemade Mustard
Ingredients:
- 2 egg yolks
- 1 whole egg
- 45 ml sugar
- 12.5 ml mustard powder
- 1/4 cup white vinegar
- 1 tbsp condensed milk
- mustard seeds (optional)
- Add all the ingredients in a microwave safe mixing bowl.
- Whisk it all until it is properly mixed.
- Microwave it on medium for 3 – 4 minutes, giving it a quick whisk every minute. I used the 450 Watt power setting and was happy with the thickness and consistency after 4 minutes. Beware – it is very much like white sauce, nothing happens for ages and then everything happens very quickly, so be sure to whisk it every minute.
- Add a tablespoon of condensed milk and whisk it again. The first time I made this I didn’t have any condensed milk to add and although the mustard was still very yummy, it lacked that certain smoothness/roundness. Adding the condensed milk to it just rounds it off beautifully. In Afrikaans the mustard becomes ‘volrond in die mond’ :).
- Lastly, if you want to, mix in some mustard seeds. I added it because I think it looks pretty, I have NO idea whether the mustard seeds will influence the flavour over time though. So far the mustard I have made has not lasted long enough to mature. I also do not know how long it will last in the fridge either for the same reason :).
