Stick a fork in it: Homemade mustard brewed in coffee grinder

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Published 2012-02-13T21:30:00Z”/>


Rebecca Mahan

You probably don’t think of mustard as artistic. Until recently, I wouldn’t have thought so either.

But as Nick Dawson, a senior electrical engineering major, recently showed me, it can be.

Dawson began making his own mustard about a year ago, after reading an article about how easy it was.

It was also cheaper than buying his favorite Dijon mustard from the store, he said. He was hooked.

“The cool thing about making your own mustard is that it’s so customizable,” Dawson said. “Anyone can make it their own.”

And that’s exactly what he did, as reflected in his refrigerator full of original sauces.

When the door swung open, the white light gleamed off 20 glass bottles in various shades of yellow and brown. His top shelf was entirely filled with 4-inch

mustard bottles.

It wasn’t pretty.

Luckily, these recipes are tasty enough to make up for that fact.

A word of warning, though – the mustard-making calls for the use of a coffee grinder.

It’s important to wash the grinder before and after you begin, so you don’t end up with coffee-flavored mustard or mustard-flavored coffee.

The extra preparation is well worth the time, as mustard is one of the few universal condiments, Dawson said.

“Another great thing is that it goes with sandwiches, cheeseburgers, steak, ham, pork chops – just about anything.”

“Anything?” I asked.

“Well, I wouldn’t recommend it on cereal,” he said.

Thanks for the tip.

And that’s the way the cookie crumbles – I mean, the mustard spreads. You get the idea.

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<strong>Rebecca Mahan can be reached at</strong>

<em>[email protected]</em>

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