A few years ago, my sister was a much more frequent traveller than I. She offered me this piece of advice when I was flying home to Sydney one evening after visiting her in London.
“Just check in at the very last minute, if you get there early, you’ll just end up at the back of a long queue.”
So we took our time getting there perhaps one and a half hours before take off. I kept worrying but since she had travelled that very route numerous times, she reassured me that my anxiety was unfounded. We got to the airport to check in and there was no queue for my flight. We managed to ask one man from the airline where we should check in.
“You’re on the Sydney flight?” he said looking at my ticket in alarm. “You’d better check in right now and run to the gate” he said grabbing my bags and putting them on the conveyor belt of the nearest check in. I looked at my sister and even she started to look alarmed.
“Your bags are overweight” the airline representative said to me and offered me the chance to pay a ludicrously high rate for the extra kilos or I could reshuffle my bag and she would kindly look the other way at my oversized carry on.
I knew the weight culprits immediately. It was my stash of French and English jams and mustards. I had bought far too many of them, all in glass jars or ceramics, seduced by the flavours, packaging, price and unavailability in Australia and had swept the aisles of them. So I took them all out and stuffed them in my carry on which now weighed a considerable amount. But I wasn’t done. The man looked at me once my bags were checked in and said “Now you’d better hurry to the gate, it’s quite far away!” and with a quick farewell to my sister, I was off.
I’ve actively avoided running my whole life and there’s a reason why. I don’t go into graceful mode with hair streaming behind me. My limbs go everywhere and wearing a heavy winter coat, high heeled boots and carrying two bags laden down with glass jars was like some sort of bizarre race with a shopping handicap. I got to the gate, noticed everyone sitting around (which a part of me thought was odd), jumped over the legs that were sprawled out and ran straight up to the counter breathless.
“I’m so sorry I’m late!! Has the plane left yet? ” I said panting.
The two staff members, not unkindly, looked at me and then gestured to the crowd. “No ma’am, boarding hasn’t commenced.”
Gathering up what little dignity I had left, I cleared my throat and straightened my hair. “Oh of course. I shall just go sit here for a while shall I?” I made my way to a free seat. The man next to me leant over to me and said “those bags look heavy. What you got in them, bricks?”
I looked at him and answered “several kilos worth of mustards and jams” and his quizzical look said it all. I was definitely the lady you don’t want to sit next to on a long haul flight.
My mustard load has lightened considerably ever since I learned how easy it is to make mustard yourself from scratch. In fact there is no need to buy expensive mustards when in essence they all contain similar ingredients. If they’re seeded or wholegrain mustard, they’re made from mustard seeds mixed with mustard powder (which is finely ground mustard seeds), cold water and vinegar to stabilise them. The unseeded mustards are really just mustard powder, water and vinegar. Dijon style mustards are made with white wine instead of vinegar. It can stay stable at room temperature due to its medicinal properties and is a great gift because of this.
The yellow mustard seeds (also called “white” ones) are milder than the brown seeds which are quite spicy indeed. For the mustard to have the bite that it does, you just need to crack some of the seeds to get at a chemical which reacts with the cold liquid. If you use hot water or heat the mustard, it will be less hot. The one I made was a hot mustard, really for wasabi and mustard lover Mr NQN and making it yourself ensures that the mustard is hotter than what you will buy in the stores. I prefer milder mustards and absolutely loved it mixed with mayonnaise to make a lovely mustard mayonnaise which was ideal for my roast beef sandwiches. Wasabi lover Mr NQN however loved the resolute strength of this home made mustard.
So tell me Dear Reader, do you ever worry about missing your flight and do you get to the airport early just in case? And what usually weighs down your luggage? And do you like hot or mild mustard or wasabi?
And it’s Wallpaper Wednesday so here’s the latest wallpaper. Is it strange to have a sandwich as a wallpaper? Perhaps it is, I can never tell what’s odd nowadays… 
xxx
Made From Scratch: Hot Mustard
Adapted from Hunter, Angler, Gardener, Cook
- 6 tablespoons mustard seeds (I used a mixture of yellow and brown, use only yellow if you prefer it milder)
- 1/2 cup mustard powder
- 2 teaspoons salt
- 3 tablespoons white wine or raspberry vinegar
- 3 teaspoons honey
- 1/3 cup water (use cold water if you like your mustard hot and spicy or use warm or hot water if you like your mustard mild)
- Herbs like dill or rosemary (optional)
1. In a mortar and pestle, grind the mustard seeds, not too finely, as we want them still whole. Add these to a small bowl along with the mustard powder and water and stir. Allow to stand for 15 minutes. Then add the salt, white wine vinegar and honey. If you want this really quite mild, you can also gently heat this in a saucepan for a few minutes. Place in a jar and allow to sit for at least 12 hours or overnight to settle the flavour (it will be too strong if you taste it straight away).
Storage: mustard doesn’t need to be refrigerated, but if you make a mustard mayonnaise as I did with some of it, this will need to be refrigerated.
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78 Comments | Add your own
Your sandwiches look amazing! I’ve never made mustard, but I might try soon…
Cheers,
Rosa
Lorraine, you are amazing…mixing you own mustard? I never thought in making my own…I loved reading your post…and could pictured you running to “catch” the flight
Hope you are having a wonderful week!
This is right up my alley, thanks Lorraine
I like anything I can make and put in a jar for later. And recently I have been going through a lot of whole seed mustard, so this recipe is very timely for me.
I’ve never been late for a flight but I have run through an airport and it’s not a pleasant experience so I can relate to your story! When I went to Australia, I filled my bag with Tim Tams to bring back and share.
I love mustard so I really should try making my own!
Looks delish! I make a version using mustard seeds and Guinness..
I’m sorry, but Lorraine, that’s a great giggle first thing in the morning! The recipe is great too, I will try it. I can just see myself with weighed down luggage when I return from Italy in a few months. You know, some for me, some for my sister!
I never knew it was so easy to make mustard!! Thanks for sharing the recipe as I am now keen to try making my own.
That looks….hot!!
We have ‘ALMOST’ missed out flight a couple of times. Once we were flying from Rhode Island to Texas. We got stuck in a jam, caused by a bad accident, and sat there for a good 45 minutes before the road cleared. The guys at check in were rude, and they just held us back checking and rechecking our bags as if we were criminals. Anyway, they didn’t really find anything, other than my secret stash of coins, and when they let us go finally, the flight had called for it’s last boarding. We made it – just.
Your mustard looks fantastic. Making your own mustard gives you an opportunity to experiment with different flavours, making your own unique blend.
I tend to agree with your sister – arrive at the last minute and your passage through to the gate will be expedited. It can be a bit stressful, especially when you hear them calling your name over the loud speaker, but I have yet to be left at the airport!
I always get there early having once been rather late and found there was only one seat, not two. My husband took it and I had to wait for the next flight. I was treated like a naughty school kid and felt quite humiliated, so now would rather wait in a long queue than go through that again!
My favourite mustard is a Wasabi Chilli mustard that brings tears to the eyes, but my-oh-my is it delicious! I will have to give it a go now that you’ve told us the secret to DIY
I hate to be running late for flights, I’d much rather be bored and early, and my luggage is always stuffed full of gourmet goodies. Last flight I nursed my carry-on as it was full of pine mushrooms that I didn’t want squished!
Now why did I not think of making my own mustard? Loved the story behind it. I’m usually super early for flights but almost missed my flight to San Francisco earlier this year which caused a lot of mayhem. My luggage is usually weighed down by food items or baking paraphernalia especially if it’s a trip to USA!
I had no idea making mustard could be so simple…thanks for the hints and tips! I don’t think I’ll be making it for a while though…I overloaded my boyfriend on mustard and ham sandwiches and he now needs an extended break from this condiment =P Dijon and mild wholegrain mustards are my favourites, I love the flavour without too much bite.
I can’t handle getting to an airport late…way too much risk for me, I always make sure I get there with plenty of time to spare so as to avoid panic =P I always web check in too to avoid queues, and it generally works!
I love mustard, all shapes and sizes but I particularly love whole grain mustard with just a ‘hint’ of sugar. I could eat it by the spoonful; actually I’m thinking I have! Thanks for the recipe…I’m on it!
Well I know what my family is getting for Christmas! I didn’t realise how easy it was.
Race for the shopping handicapped… I love it! I can see you running with your bags. I’m usually guilty of the same thing. Coming home from South America I had 12 glass yoghurt tubs that I’d collected because they were so cute. Add to that several bags of odd shaped pasta, a few jars of dulce de leche and some other random ingredients!
I will definitely make the hot version of this as I’m quite addicted to wasabi.
I have only been to the airport early once. My partner and I usually make it by the skin of our teeth. We have too many incredible stories about getting to airports but suffice to say, we have missed five flights, possibly more … We have lost count as I think we have blocked it from our minds.
It certainly hasn.t helped that we pack the night before or even just before leaving. I really wish I could be one of those people who pack a week before but am incapable of this. Which is strange as in most other aspects of life am extremely organised!
Your airport and mustard experience was too funny Lorraine! I do think that check in does close like 1.5 hours before the flight is due to depart however it’s a completely different story for boarding. I’m suprised you got through with all those mustard jars through customes and carry on though..
HOLY BANANAS! Look at that sandwich. Food porn right there. It’s only 8.45am and here i am with a mouth full of drool.
Wow – looks too easy! Will definitely try this out – thanks!
I’ve done that so many times Lorraine! Rushing to the airport and having too much luggage and having to RUSH to the boarding gates
it’s the worse sigh! That’s why I try to get there early…cuz I really HATE missing flights which I’ve done a couple of times 
not good ~
Wow I honestly didn’t know it was SO easy to make mustard at home!
I have always made my own mustard like yours and given it away for gifts, however haven’t made any for ages, thanks for the reminder. Roz
I’ve always wanted to make my own mustard but have never tried. I’m encouraged!
Oh my god, this is amazing! Mustard is my favourite condiment, especially Dijon – I use it every day! On toast, salad, dressing, chicken, steak…
I’ve always got mustard seeds in the pantry, so I will definitely be trying this
My luggage is weighed down by toiletries & make-up – I usually have an extra bag for those things when going on via-car trips…
Being married to a very orderly and punctual person, we always end up early and waiting. I’m amazed too that you could board with all those mustards and jams. This must have been before 11/7.
Thanks so much for the mustard recipe. Must go get some mustard powder now. We don’t eat much mustard but when I do want some, I reach in the fridge to find the jar has been in the fridge for well over a year. Eew. This way, I’m not caught short when I doesn’t some. Yay!
I don’t know why but never thought that mustard could be made at home. Kind of like when you are little and think babies are magically brought by storks .. so mustards must come in jars straight from ….. somewhere! Thnx for the inspiration!
Here’s another reader highly amused
! Learned to make my own mustard awhile ago [not that I still don't buy!] and have been with Herbies for some 5-6 years: can really recommend! Vividly remember living in the N Rivers: at Brunswick Heads Sunday markets there was a fab Frenchwoman with about a dozen fantastic mustards [and chutneys etc et al] she made herself. Friends came, friends tasted and liked. I hate to think of the times I would end up with three suitcases at the Mullumbimby rail station to catch the night train to Sydney, the light one was my wardrobe, the two heavier than bricks filled with glass jars on order 
! I wasn’t the Station Master’s fave gal 
! Oh, definitely hot mustards and wasabi for me!!!!
Great post – I also spend a fortune on gormuet mustard – but that’s just at the supermarket.
I would also not mind sitting next to you on a long flight!
I never would have thought that you could make mustard from scratch; too easy! And omg, that sandwich looks fabulous!
I’ve always wanted to make my own mustard, and now I think I’ve just gotta: Look how beautiful that is!
that sandwich is making me drool…
I routinely get to the airport hours ahead of time and spend the entire time stressing that I am going to miss it anyway.
Oh I could eat that lovely sandwich right now – what a delicious mustard that looks like. I remember my mom making hot English mustard with just the powder, but I love seeded mustard – will have to give your recipe a go. Once I spent too long fiddling in duty free and the next thing I knew they were calling my name for boarding – I ran sooo fast and was the last person on the plane!
Well I never – I never dreamed I could make my own mustard, but there you go. I always try and arrive early to the airport to avoid panic. I buy foodie things just like you that weigh down my luggage – but I avoided jams etc because I am scared the glass will smash in transit.
wow – i never knew it was so easy to make, i had never thought to look into it, thanks!
food is my version of porn, so having a sandwich as wallpaper sounds like the perfect guilty pleasure to me!!
Great recipe – I’ll be giving it a go, as I always seem to have six jars of “different” mustard in my fridge.
I used to travel a lot out of London for work when we lived there. Sadly I was traveling on an Australian passport and all my colleagues were on EU ones. My boss simply refused to leave the shoe/clothing/food stores in the airport to go to the gate until she heard our surnames called over the PA. It used to freak me out completely – but she was right, once our bags were on, they wouldn’t leave without us. Still – embarrassing to have to walk down the plane aisle, w everyone looking at you …
Oh, snap! I’ve just written a post about a few things that weighed our luggage down on our trip home from Italy.
And clever you – I’d never have thought to make mustard.
Haha my friend a fabulous post with wonderful story
???
I never realised you could make mustard at home as well, how gorgeous is that
It looks stunning!
Cheers
Choc Chip Uru
Loooove mustard.
Yes I am also a culprit when it comes to having my bags full of all things culinary when I have been overseas! After my 2 weeks of cooking classes in Paris, I brought home a beautiful mustard called Violette. It has the grape-must mixed with it. Totally divine. Then there where terrine’s, cookbooks, boxes that chocolates or macaroons came in, spoons, tea-towels, aprons, ceramic jars that the yoghurt and chesses where sold in, 10 wooden boards for traditional farm style charcuterie and chesse etc. etc. etc….sad isn’t it hehe
Lorraine, I once arrived late for a flight in Heathrow and I was told there was only one remaining seat and it was the one in a row of four jammed right up against the movie screen so you couldn’t, (a) watch the movie and (b) couldn’t stretch out your legs. Added to my joy was that that single remaining seat happened to be in the smoking section and I had two great big arse-holes of blokes who chain smoked the entire flight to Jo-berg. I thought I was in hell. Now that I’ve got that off my chest, great looking sandwich and good on you for making your own condiments – something I haven’t thought of! xx
Beautiful pictures! I had no idea it was so easy to make mustard. Thank-you for sharing! xox
Lorraine, I love all those photos, and they all can be a wallpaper
Thanks for the recipe, will try it. I usually make mustard from powder.
I was reading through the ingredients of the recipe and am totally wowed by it. I think the combination of raspberry vinegar and honey would add such a fruity sweetness to the finished mustard – and it would be such a treat on roast pork!
Wonderful! I love the idea of making mustard at home. I didn’t realise it was so easy. I have to try this. Thanks!
I can definitely relate to over stuffing your suitcase! Currently trying to figure out whether I can fit in two enormous Italian rolling pins and a tomato purée machine!! Love this recipe Lorraine, one to try soon but first to try some mustards in Dijion… ; )
I must say Lorraine, you photos are looking better and better these days! The sandwich has my mouth watering! I’ve never even contemplated the idea of making my own mustard, but it doesn’t look too hard, I think I might actually give this a go since I seem to eat so much of it.
I’ve missed about 4-5 flights in my life, so you can see what kind of a hectic flyer I am. Most of them were my dad’s fault because he LOVES to go late. His idea is that if you go late, sometimes the airlines overbook their seats and have to give you a complimentary upgrade to a higher class, which has actually worked for him on many occasions, but more often than not, we ended up actually missing the flight. Was it worth it? I don’t think so. :S
Thanks for sharing the recipe.
I did not know that mustard powder is involved. hehe.
Wow. I never even thought about making mustard myself, I’m absolutely giving this a go.
I would have been tempted to go back and slap the person who panicked you at the check in desk! I’m notorious for buying too many books when travelling (and then making my husband carry them!)
Hi Lorraine,
I loved your story! do you have recipe for a nice dijon? a la maille dijon? oh, I’ve since made the beef and beer stew again got rave reviews again! so delicious!
I always buy things like mustards and jams when I am travelling as well – sounds like I don’t need to any more with this recipe…
Loved your story on you rushing for your flight! I had quite a scare myself last year when I was taking a flight from London to Milan! Almost missed the plane and my husband and i had to run for it! and bad things always come one after another. The airport’s fire alarm went off and the baggage check area had their machines switched off for awhile before resuming!
Anyway, I love the idea of making your own mustard! have never thought about making my own. I’m gonna try it one day..
and did I mention how fab the roast beef sandwich look..
You just blew my mind… I stupidly thought you can only buy mustard…. what a blonde moment!
Can’t wait to make my own now!
Making mustard is one of those things I’ve always meant to do, thanks for the reminder and recipe!
I love mustard mayonnaise combo too, and now I know why I like dijon so much (the wine). Those roast beef sandwiches are the kind of MAN food that also makes me happy.
Had a similar experience at Las Vegas airport years ago, except that they had actually already boarded and they were just about to close the door to the plane as we were legging it, luckily we just made it, but that was a close call and never again. It wasn’t even because we got to the airport late, but because I thought we had enough time for a coffee, yadada. Thank you for the mustard recipe, hubby loves seeded mustard so I shall give it a try. I can’t resist bringing food back either, on last trip suitcase was loaded up with chocolate, tea and onion confit.
I really need to try this as I love mustard – though not too hot – that english mustard has me gasping! Though I try not to buy too many preserves because often they can sit around. I would have worried about falling with all your glass jars and breaking them – apart from the fact that I worry about missing flights – prefer to sit and read a book by the boarding gate rather than rushing at the last moment
When I was a frequent traveler I always wanted to be at the airport very early, but as was rewarded with those shinny frequent traveler card my check-in used to be quickly and I was able to wait on the VIP rooms..yeah..well, I traveled for business so I had some advantage. I hate to run at the airport, I can imagine you running as a crazy woman, just like I could look like, yes, with the large coat, my heeled shoes..OMG…
I don’t know if I can make it at home, I never see mustard seeds in the market, well, I didn’t look for it, but next time I will because your mustard looks fantastic.
Isn’t traveling fun? Early or late…I don’t think there is an easy way to handle check in. All said and done, I would rather get there early to avoid any possible problems.
The first time I flew, I was paranoid I’d miss the flight, so I arrived four hours early and just ended up wondering through duty-free for the next three. My next flight I was feeling off colour and went the opposite way, arriving with about 45 minutes to spare. Turns out that was also fine. Since then, I’ve cut it as fine as 20 minutes, without any problems. Check-in times are vastly overestimated
You can never go wrong being early hours ahead of your flight.
My Mom used to make her own mustard, but I’ve not done it before. You can bet I will now. This recipe not only sound easy, but it also allows the versatility that store bought mustard does not, unless you spend a king’s ransom on it!
Your airline story reminded me of a time I travelled for work; it was winter and I had forgotten to check my flight (before internet). I arrived in plenty of time (I hate to rush) to check in. The airline rep tells me my flight was cancelled. What? I will miss my meeting! Oh no! He says I can catch the earlier flight but I have to run. He checks me in quickly, literally grabs my carry-on and starts sprinting ahead of me. He keeps looking back as I stumble in heels trying to keep up. “Run, Run!” he yells. I made the earlier flight, but just by a hair. It took me the entire 45 minutes to NYC to calm down from my sprint! Thank goodness for the phones they used to have on board, as I had to rearrange my driver. But I made it!
Oh man, those were the good ol’ days when you could actually carry glass jars of liquids and whatnot in your carry-on. How I long for those days. Now, you can’t even carry on peanut butter or Nutella — at least from what I’ve read from other bloggers’ accounts. Since when did peanut butter become a “liquid”? Oh well…..
I love that you took the time to figure out how to make mustard from scratch – that’s so cool and brings me one step closer to eliminating all jars and bottles from my kitchen
Although I don’t think it will cut down much on my luggage as I’ve never carted jams or mustards on a flight…
I am perpetually terrified of missing my flight so I ALWAYS arrive at the airport obnoxiously early. Like 2+ hours early. And I’ve never even come close to missing a flight, so I’m not sure where this paranoia comes from…
Looks delicious… so fresh and I’m sure it’s full of flavor.
Homemade mustard, you are a genius! And my faves are a tasty dijon with just a little spice and a delicious seeded honey mustard. Really love the idea of making some mustard and homemade vanilla essence for christmas presents.
I’ve never missed a flight, but had a few heart pounding moments. Usually because I don’t like feeling out of control hehe.
Once travelling from Athens to Paris, they started boading our flight while we were at the back of a very long security line. I panicked and started to freak out until a kind security lady told me in broken english that half of the line was for the flight and it would wait.
My carry-ons are always weighed down with food as well… but it’s usually food to eat on the long-haul flights! I haven’t eaten airline food in about 6 years. Instead I cram sandwiches, carrot sticks, hummus, etc into my bag and snack my way across the world. The sandwich in this post would make me VERY happy in economy class!
OMG your mustard looks amazing, and the sandwich… I’m ready to eat! What a gorgeous photography of the sandwich. Really nice!
I must say that I get to airports hours ahead of time. Unless traveling with my men who think it is fine to arrive at the last minute then get angry with me if I run. And I actually got a fabulous and very expensive jar of date mustard confiscated at London City Airport because it was considered a paste/liquid and more than 3 oz. I was so upset! So never again do I try and carry mustard home in my carry on. Your mustard is gorgeous and I also like mine mild – and mixed with mayo on roast beef sandwiches. Your sandwich looks heavenly!
About 20 years ago I arrived at Heathrow to return to Australia, with my suitcase weighed down with second-hand specialty books – love those London bookshops. I was given a gentle lecture by the check-in lady as my bag was too heavy to go on the conveyor belt, and I was never to do it again. I was so thankful not to be charged for excess, and am still grateful to that lovely lady.
On my last trip back from NZ, I don’t know what I was thinking – I put all my beautiful tamarillo sauces and chutneys from the KeriKeri markets in my hand luggage, and consequently had to leave them at Auckland airport, sob,(except for 3 very small jars of jam).
Love all mustard, hot, mild, as long as has flavour. Must go home now and make myself a sandwich!
after eating whole grain mustard the first time, i’ve never returned to that watery yellow stuff. ick.
meanwhile, the most stressful part about flying is being worried about making that connecting flight. so nerve-wracking…even when you’re not toting pounds and pounds of condiments.
To save the ‘have I missed it panic, I am always 2-3 hours early. When I came back from USA in March I had a back full of huckleberry jam and chokoberry jam, and my bag was still under 20 kilos after having been away for a month (I love airmail postage)
Didn’t realise it was this easy to make mustard! Will be making some when my current stash runs out.
I know I already told you how much I loved this mustard, but wanted to let you know I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution)…
Aaaah! I know that arriving at the last minute means avoiding queues and, in my brother’s case, getting bumped up to bloody business class for the long flight to the US (still cranky about that
) but I can’t do it. I’m the person who gets there hours early and just reads magazines in the newsagent.
Except for work. If it’s interstate work travel… I keep almost missing my flights.
It’d be worth it for fancy mustard though.
So easy!!!! Wow! I’m going to make my own today! Thankyou. I miss all my French mustards since i was living in London, but no longer! V excited!!!
My dad booked a flight from Rome ages in advance for a family holiday. The flight had been rescheduled but my dad looked at the old itinery. So when we got to the airport to fly out we couldnt find our flight because it had left hours ago. The next flight was the next day so we had to go back to Rome and find accomodation for another night. lol
Why do you always have such genius ideas! this is on my To-do-List now!
I like to be at the airport early otherwise I get stressed I will miss the plane…our luggage is usually overweight from food!! No surprise there
I’ve never thought to make my own mustard but this sounds AMAZING. Your photos make me want to jump in and lick the screen too, om nom!
Isn’t it amazing how easy it is to make mustard??
I have tried my own ketchup but have never made my own mustard yet. Will do!
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