Alas, our college basketball season was too short this year. My bracket is busted. I shall have to console myself with mustard.
Mustard and basketball, you ask? Yes, maybe it's weird, but they've been inextricably linked in my mind for years due to our local brewpub's annual “March Mustard Madness” tradition.
Each year in March, the brewery orders up a collection of mustards from the National Mustard Museum in Middleton, Wisconsin, for patrons to sample. You pick a mustard category and a mustard conveyance (onion rings!), and they set you right up with several different varieties. If you love mustard, as I do, it's a pretty big occasion to celebrate.
Alas, we never make it in to enjoy “March Mustard Madness” quite as much as we'd like. While you can order all the mustards served from the National Mustard Museum website, this year I decided to try my hand at making my own.
The following recipe ended up quite garlicky--just the way I love it. The first few days it will be a little flat, but by day 3 or 4 it becomes a garlic lover's dream. The garlicky flavor will continue to grow more intense, so―while this will keep for several weeks―it's probably best to plan to consume it in about a week.
Garlic Thyme Mustard
- ¼ cup mixed brown and yellow mustard seeds
- ¼ cup white wine
- ¼ cup white wine vinegar
- 1 Tablespoon honey
- ½ teaspoon turmeric
- ½ teaspoon salt
- 1 large garlic clove, minced
- 4-5 stems of fresh thyme, leaves pulled from stems and minced
Mix all ingredients in a wide-mouthed jar and shake to combine. Allow to rest for 2-3 days in a refrigerator. At the end of the 3 days, stick an immersion blender in the jar and blend until the mustard seeds are broken up. (Alternatively, pour the contents of the jar into a blender to mix.) This mustard will keep in the fridge for several weeks, but gets more garlicky as time passes.