colonel mustard in the kitchen with the knife

My condiment of choice changes about as often as my dessert of choice, and right now, I'm all about mustard.

It goes on my hot dogs and hamburgers, of coarse course, and I also (weirdly?) like it on my fried eggs and chicken breasts. I put dried mustard in my quiches and casseroles and pretty much anywhere I'm using ground beef. I just can't get enough.

In the past, my go-to mustard has been the plain ol' yellow stuff (no Grey Poupon for me, thanks), but I've recently gained an appreciation for the whole-grain, coarser variety. After trying several different types from the store (for which I shelled out enough moola to make me uncomfortable), I decided to try to make my own.

Guess what--it's easy! Not only that, you can make it as spicy and acidic as you want. I saw several recipes that added allspice, so I gave it a shot--it's subtle and I think it's safe to say that it'll go into my homemade batches from here on out. Even if mustard isn't one of your favorite condiments, I encourage you to try starting from scratch and creating your own version!

Crass Rough Coarse Mustard
Ingredients:

• 1/2 cup dry white wine
• 1/2 cup white wine vinegar
• 1/4 cup brown mustard seeds (about 1-1/2 ounces)
• 1/4 cup yellow mustard seeds (about 1-1/2 ounces)
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon allspice

Directions:
Combine ingredients in a nonreactive mixing bowl.
Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.
Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes.
Transfer to a jar and cover.
Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)