Given how delicious and punchy mustard tastes, you’d be forgiven for thinking it’s complicated to make. But it’s actually easier than you think. Sure, you need to soak the seeds overnight, but after that, it’s a breeze! Here we show you how to make a classic mustard recipe—smooth, tangy and spicy—that will pair beautifully with everything. Use it to make a bright, early summer Arugula, Radish and Fennel salad, or spice things up by using it as a base to experiment with some of the exciting mustard recipe variations below! Let us know if you try this at home + tag us @sylviacenter.
Makes: 4 cups
Prep Time: 70 mins + soaking
Notes: dairy-free, gluten-free, no-bake, requires soaking + blending
Ingredients
2 C brown mustard seeds
2 C rice vinegar
1 tsp Kosher salt
1 tsp cayenne pepper
Recipe Method
- Add the mustard seeds to a bowl, and cover with water. Chill in the refrigerator for at least 8 hours, and up to 24.
- Once soaked, strain the seeds and rinse well with cold water. Don’t worry if the seeds feel a little slimy–this is a totally normal chemical reaction, and rinsing will remove it.
- Add the soaked and rinsed mustard seeds to a small pot, and cook on a low heat for an hour, or until the seeds are soft. Stir the bottom of the pot every once in a while to prevent scorching. Once cooked, strain and rinse again with cold water.
- Blend the seeds in a food processor or blender until smooth, around 5–7 mins). Add the rice vinegar, salt and cayenne pepper, and blend a little more, until just mixed. Serve immediately. It will last up to 2 weeks in the refrigerator.
| Recipe Ingredients | Substitutions |
| Rice vinegar | Apple cider vinegar |
| Cayenne pepper | Paprika |
| Recipe Notes |
| Variations Create a spicy version by adding 1 Tbsp sriracha or hot sauce to the mustard once blended. Make a fruity version by adding 1 C cooked blueberries or raspberries to the finished mustard and blend until combined again. Make a herby version by adding minced herbs to the finished mustard and stirring well. |
Recipe: Arugula Salad With Radish, Fennel and Mustard
Serves: 4—6
Prep Time: 35 mins
Notes: dairy-free, gluten-free, no-bake
Dressing
1 medium shallot, peeled & finely diced
Kosher salt and ground black pepper
½ lemon, zested & juiced (recipe requires ½ tsp zest + 2 Tbsp juice )
1 tsp red wine vinegar
1 Tbsp whole-grain mustard
1 tsp Dijon mustard
1 tsp classic mustard
3 ½ Tbsp olive oil
Salad
1 fennel bulb, trimmed & thinly sliced
1 green apple, cored & thinly sliced
1 watermelon radish, peeled & thinly sliced
Large handful arugula
3 eggs, boiled for 7 mins, chilled and peeled
6 red radishes, trimmed & thinly sliced
Recipe Method
- Start by making the dressing. Put the shallot in a small bowl, and sprinkle with a pinch of salt and pepper. Add the lemon juice, zest and vinegar, and allow to sit for 5 mins. Add the mustards and stir to dissolve. Add the olive oil, and whisk until combined. Set aside.
- Now prepare the salad. Add the sliced fennel, apple and watermelon radish to a mixing bowl, and season with salt and pepper to taste. Dress lightly with 2–3 Tbsp of the dressing. Add the arugula and toss well. Taste and adjust seasoning. Add to a serving platter.
- Cut the eggs into quarters lengthways and scatter over the salad. Serve immediately with crusty bread or some cooked grains for a heartier meal.
| Recipe Ingredients | Substitutions |
| Shallot | ½ small red onion |
| Red wine vinegar | White wine vinegar |
| Watermelon radish | Daikon, more red radishes |
| Recipe Notes |
| Perfect as a light salad or side dish in the late Spring/early Summer. Add roast potatoes, cooked grains, or serve with crusty bread for a heartier version. |
Adapted from David Tanis’ Arugula Salad With Radish, Fennel and Mustard on NYT.
