Mustard couldnt be any simpler to make. Soaking the seeds before puréeing gives the finished product body and mellowness.
Cooks note:
Mustard keeps, chilled, 1 month.
Recipe information
Total Time
2 days
Yield
Makes 1 1/2 cups
Ingredients
1/2 cup yellow mustard seeds
3/4 cup cider vinegar
1/3 cup water
1 1/4 teaspoons sugar
Preparation
Step 1
Soak mustard seeds in vinegar and water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover.)
Step 2
Purée mixture in a food processor with sugar and 1 1/2 teaspoons salt until almost smooth, about 2 minutes. Thin to desired consistency with additional water and season with salt.
