Homemade mustard and condiments

There is nothing better than homemade condiments. I know, I know, many of you are going, "Awww, she now wants us to slave in the kitchen and make our own condiments.Surely, she doesn't know what tight routines we all have"

Well, I for one do understand that when you have no time to even cook a normal meal, making your condiments would be like a herculean task. But, having said that, I secretly also am of the opinion that people often end up not having time not because they actually don't have time but because they mismanage time. I am a physician with tough working hours.The one day that i get as an "off"day, I make my week's worth of condiments and ready mixes and what not .All because , first off , I am vegan. It gets quite embarrassing constantly asking every chef at every restaurant if they include any non vegan recipes and yada yada yad. I find it less cumbersome to pack a whole day's meals(lunch+snack+drink+extra snack) along early in the morning before I leave home, just so that I can peacefully eat my wholesome tasty homemade vegan meals whenever I get hungry,instead of having to deal with stares and irate chefs .

So yeah, I made homemade mustard. Will make a batch of homemade garlic vegenaise too . Coming to think of it, Homemade condiments are better . Why? Just go read the labels of your salad dressing. You won't believe how many unknown ingredients there are in there. Things that you never knew went into(or needed to go into) a thousand island dressing if you made it at home.
So, well, if these ingredients don't figure in the original homemade recipes how come they are in the store bought ones?
That is because when you design for a condiment to sit on a store shelf for months on end till a customer buys it, you design the recipe in such away so that it stays stable and presentable while it sits there on the shelf and also you don't want it to spoil while it sits there on the shelf like that.

What do the companies do for that?
They add a lot of preservatives, some conditioners and stabilizers to keep the salad dressing from splitting, some other stuff to maintain the constant acidity, again so that it won't split up and such and also to prevent bacteria and other gunk growing in it. So, in short, you are buying yourself a bottle of chemicals in lieu of a salad dressing.
Most store bought condiments also taste very chemically to me. I wonder how some people actually crave these chemical tasting stuff. I guess they are just plain hungry and when you are hungry you will eat anything and everything feels tasty.Yeah?Maybe they never ever tasted a fresher and original version of a salad dressing at all !
Another advantage of  homemade condiments is that they cost a fraction of what you would spend if you bought it at the store. You can also be assured that it is fresh, coz , duh, you know that yourself when you actually made it .
Homemade condiments are preservative free too.
How long did it take me to make Homemade mustard? well, It prolly took me a good 20min  from scratch to finish and this batch will last me at least a month or more. 20 min is not as long ,especially given how many people spend 20 min just fooling around on the Internet or chatting or gossiping on the phone or idly playing video games and what not. With those 20 minutes, you can make yourself a month's worth of creamy tangy homemade vegan mustard. How about that?


Recipes not being posted here due to plagiarism concerns.If you need the recipe place a request for the recipe in the comments section and I will get around to it.
EVERYTHING THAT I COOK ARE RECIPES THAT I MYSELF DESIGN OR DEVICE..Hence, I am holding on to those recipes for a FUTURE VEGETARIAN COOKBOOK.