Homemade mustard

This is my first time making mustard – easier than I imagined, highly recommended. Better than store bought, and this recipe packs some punch. Perfect for me with pigs-in-a-blanket, pretzels, or a panini sandwich. More sensitive palates may need to adjust: bring down the spicy brown seed ratio and replace with similar yellow seed count for a recipe with a little less ‘zest’.

Homemade mustard

Homemade mustard

  • 1/4 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1/2 cup white wine – use sweet or dry according to your taste
  • 1/2 cup cold water
  • 1 teaspoon sea salt

Place seeds in medium sized bowl. Stir in cold water and wine. Cover and let stand overnight for a little fermenting.

Put mustard and salt into a food processer and puree until you reach the desired consistency. Transfer to airtight container and refrigerate for 24 hours before using.

Lasts a few months if kept in airtight container.

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