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.