Let’s make homemade mustard!
Ingredients
Method
Day 1
- Overnight soak ½ cup dried mustard seed, ½ cup dry white wine, ½ cup water, and 3 tablespoons of honey.
Day 2
- The next morning mix all of the following in a food processor. Seed mixture from yesterday, 4 teaspoons maple syrup, 1/2 teaspoon turmeric, a pinch of salt, and some ground pepper. Blend until fully processed.
- Place the finished product in a hot and sterile jar. Keeps in the refrigerator for up to 6 months.
Notes
This mustard is quite spicy and I believe more original than the yellow stuff we buy at the store. I'll keep looking through my old cookbooks and see what else I can find for us to recreate.
After the overnight soak, this is what your mixture will look like. The mustard seeds will absorb some of the moisture and be ready for processing.
After blending the mixture in a food processor this will be your finished mustard. Looks spicy, doesn’t it?
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This sounds really good!