Whole Grain Homemade Mustard
YIELD: 1/2 cup PREP TIME: 10 min + 2 days’ waiting time
- 1 tablespoon yellow mustard seeds
- 1 tablespoon black mustard seeds
- 2 tablespoon white wine
- 2 tablespoons water
- ½ teaspoon kosher salt
- 1 tablespoon Spice Your Life Gravenstine Apple Balsamic Vinegar
- 2 ½ tablespoons honey
Put yellow and black mustard seeds into a small bowl and stir in wine and water. Cover and place in refrigerator overnight. The next day, purée the mustard seed solution with kosher salt until the desired consistency is reached. Add the Gravenstein Apple Balsamic Vinegar, honey, and additional salt to taste. Store in an air tight container in your refrigerator at least 1 more day before using.
I puréed this mustard in a Nutra Bullet and that worked very well. We like adding the Spice Your Life Gravenstein Apple Balsamic Vinegar because it adds a sweetness that counters the slightly bitter taste of the ground mustard seeds. Feel free to adjust the amounts of salt, vinegar, and honey used. Add minced garlic, herbs, minced horseradish, or chopped shallots if desired.
Yellow Mustard Seeds
Black Mustard Seeds
Gravenstine Apple Balsamic Vinegar