The DIY Pantry (20 page)

1. Pour 2" of water into a large saucepan and bring to a boil.
   
2. Meanwhile, whisk all ingredients in a stainless steel bowl. Reduce to a simmer and place the bowl over the boiling water bath. Cook for 8–10 minutes, whisking often.
   
3. When the mustard is thick, pour into a pint-size Mason jar and cool at room temperature. Store in the refrigerator for up to 4 weeks.
   

Cranberries add a slight tartness to this recipe, which pairs nicely with the sweet taste of the traditional honey mustard. The beautiful red popping out throughout the condiment is another great touch, too. This recipe is perfect for any time you want to punch up a boring lunch, or create the ultimate post-Thanksgiving sandwich.

1. In a glass jar or ceramic bowl, combine the mustard seeds and vinegar. Cover and soak for 48 hours at room temperature, adding additional vinegar as needed to maintain enough liquid to cover the seeds.
   
2. When the seeds are a bit soft, pour the seeds and vinegar into a food processor or blender and process until the mixture takes on a slightly creamy consistency. Add cranberries, honey, and salt and blend again until smooth and creamy, 3–4 minutes. Add additional vinegar as needed. Keep in mind that it will thicken slightly while it stands.
   
3. You may serve immediately, but like most homemade mustards, the flavor will improve and mellow slightly after about a week. Store in the refrigerator for up to 4 weeks.
   

The most traditional oil for this recipe is extra-virgin olive oil, whose rich flavor some people love and some find too strong. If you don’t love the vibrant flavor of olive oil, simply use a more mildly flavored oil, such as sunflower oil, which has a similar nutritional profile but has a much more neutral flavor. You can also use 1 whole egg in place of the 2 egg yolks for a more neutral flavor, but the final product won’t be quite as thick.

1. Combine the egg yolks, vinegar, sea salt, and mustard in a blender or food processor. Pulse a few times to mix well.
   
2. With the motor running, drizzle in the oil as slowly as you possibly can. Ideally, it should take 4–5 minutes to pour in the entire cup of oil.
   
3. Store mixture in an airtight container. The mayonnaise will keep in the refrigerator for 1–2 weeks.