Arugula Mustard

herbmustardIn one of my new cookbooks, The Glass Pantry, I found a recipe for Green Herb Mustard.  Now, if you’ve been paying attention, you’ll know that I don’t like mustard (not even one little bit), but The Boy loves it.  It just so happens that I love him, so ipso facto…. I make mustard. 

This is easy-peasy to make, and quicker than most mustard recipes as you only use dry mustard powder, instead of mustard seed.  The recipe suggests sorrel, chives, arugula, chervil and tarragon as the “herb” component, but; chervil and tarragon are a ways away in this climate; I may just have the beginnings of some sorrel out in the yard, but it’s far too wet & nasty out there for me to feel like foraging now; and I trimmed the chive plant to within an inch of it’s life for an herby brie-and-sausage sandwich the other day, and I’m still waiting for it to recover.  I do, however, have a rather lonely looking bunch of baby arugula from Saturday’s farmer’s market, so… arugula mustard it is!

Tai gave it the taste test and without any spice adjustments at all pronounced it “innnnteresting” and gave it the thumbs up.  The sun is back after three solid days of rain, and although the temps are still a bit chilly, I think it might be sausages on the grill for dinner tonight…with mustard!

Adapted from Green Herb Mustard in The Glass Pantry by Georgeanne Brennan.


Arugula Mustard


  • 1/2 tsp sea salt
  • 1 tsp turbinado sugar
  • 1/2 tsp freshly ground white pepper
  • 1/2 cup white wine vinegar (I used champagne vinegar)
  • 2 cups filtered water
  • 1 cup dry mustard
  • 1/2 cup finely minced baby arugula (or combination of other spicy, spring greens & herbs)


  1. Combine the salt, sugar, pepper, vinegar and water in a small, non-reactive saucepan and bring to a boil over high heat.
  2. Gradually add the dry mustard in 3 or 4 batches, stirring to dissolve between additions.  Reduce the heat to low and simmer, stirring occasionally, until the mixture becomes thick and creamy, about 30-40 minutes.  Watch it carefully toward the end of the cooking time, and stir frequently, to prevent burning.
  3. When the mustard has reached the desired consistency, stir in the arugula and simmer for 1 to 2 minutes. Taste and adjust seasonings, if necessary. Remove from the heat and store in a glass or ceramic jar in the refrigerator (do not put hot mustard into plastic).

Yields about 2 cups.


  1. The flavoring mostly comes from the greens in this simple mustard, so put in whatever combination suits your fancy.
  2. For a spicy kick, try Oriental dry mustard (which is like the hot mustard they serve at Chinese restaraunts) instead of regular dry mustard.
  3. Dry mustard, sold in the spice rack at the supermarket, can be very expensive.  Buying larger bags of it at Penzey’s, or another spice merchant, is much more economical.


Georgeanne tells us that this will keep, when packed into “hot, dry, sterilized jars with lids” for 3 months in the refrigerator.  I am suspicious that it will last this long before the arugula goes bad; I would guess about 1 month at best.  If it lasts that long, I’ll update the post and then we’ll know.



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