One thing I have to thank the Top Chef pro­duc­ers for – bring­ing to the home view­ers atten­tion other great chefs that might not nec­es­sar­ily be on the Food Net­work or Fine Liv­ing.  Recently on the Tivo, I dis­cov­ered a plethora of new shows – Jose Andres, the ever present Ming Tsai and, one of my new favorites – Hubert Keller. 

On one of the recent episodes, he based a whole show just on the condi­ment that is found in every good cook’s pantry – mus­tard.  When he said the viewer could make their own whole grain mus­tard – I just about fell off the couch in shock.  I thought mus­tard was some­thing that had to be bought, espe­cially fine whole grain mus­tard.  Yes, I know – I still have much to learn.

This is a recipe that is going in this gal’s Taste­book for future use.  You might want to check out his site at HubertKeller.com where he has quite a few fab­u­lous recipes.  His show, Secrets of a Chef, is cur­rently show­ing on PBS.

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Home­made Mustard

Recipe cour­tesy of HubertKeller.com

For Basic Home­made Mus­tard
½ cup white wine
½ cup white vine­gar
¼ cup brown mus­tard seeds
¼ cup white mus­tard seeds
2 cups creamy Dijon mustard

To make Home­made Mustard:

1. In a small saucepan, bring the wine and vine­gar to a boil.
2. Mix together the mus­tard seeds in a bowl. Pour the hot liq­uid over mus­tard
   seeds and stir.
3. Cover bowl and let sit at room tem­per­a­ture at least 24 hours, or until the
   seeds are enlarged and have soaked up the major­ity of the liquid.
4. Mix the seed mix­ture into the Dijon mus­tard, and stir to com­bine. Cover and
   refrig­er­ate for 1 week to allow fla­vors to fully develop.