Mustard frustration? You know those times when your only objective in life is to enjoy a corn-dog with a little bit of yellow mustard? Those times when you forget to shake the bottle, proceed to apply said mustard, only to get mustard separated water all over everything, leaving you with nothing more than a soggy pungent smelling hot dog…? Luckily making your own whole grain mustard not only helps avoid this awful situation, but also provides you with a damn good homemade condiment and saves money to boot. Another awesome thing about whole grain mustard is it’s antimicrobial properties. The hyper antimicrobial properties of mustard seeds are so strong that apparently when added to meats they can prevent growth of things like E. coli bacteria (woah!?!). The compound responsible for this is called allyl isothiocyanate. Unfortunately, and most likely due to pasteurization, the store bought prepared mustard typically found in the United States does not contain allyl isothiocyanate.
Last week while deciding what to make for the August food swap, I was thinking,”what can I make that is not only easy and good, but that I can make a ton of at once?” I came across this pomegranate vinegar at Trader Joes and figured I’d give pomegranate mustard a go. Until this point, I had only made beer/cider based mustards. Fortunately the result was a sweet, amazing, light purple whole grain mustard.