Homemade Mustard

Homemade Mustard
Homemade Mustard
Mustard couldn’t be any simpler to make. Soaking the seeds before puréeing gives the finished product body and mellowness.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 1 1/2 cups
Food Processor Vinegar Seed Gourmet
  • 1/3 cup water
  • 3/4 cup cider vinegar
  • 1/2 cup yellow mustard seeds
  • 1 1/4 teaspoons sugar
  • Carbohydrate 7 g(2%)
  • Fat 6 g(9%)
  • Fiber 2 g(8%)
  • Protein 4 g(9%)
  • Saturated Fat 0 g(2%)
  • Sodium 6 mg(0%)
  • Calories 104

Preparation Soak mustard seeds in vinegar and water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover.) 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. Cooks’ note:Mustard keeps, chilled, 1 month.

Preparation Soak mustard seeds in vinegar and water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover.) 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. Cooks’ note:Mustard keeps, chilled, 1 month.