This mustard will keep up to 6 months. Water can be substituted with beer, wine or grape juice.
6 Tbsp mustard seed (white, oriental or brown)
½ cup dry mustard powder
½ cup water
3 Tbsp white wine or cider vinegar
Some recipes suggest that mustard seed be soaked in water for 2 hours before grinding.
Equipment Required
coffee grinder or mortar and pestle
glass bowl
wooden or stainless steel utensils
glass jar with lid
Instructions
1
Grind whole mustard seed for several seconds (keep them coarse).
2
Add seed mixture with dry mustard powder and water in glass bowl and stir well. Let stand 10 minutes.
3
Stir in vinegar. Pour into glass jar, tighten lid and refrigerate 24 hours prior to use. The wait time is essential for bitterness to dissipate.
Ingredients
6 Tbsp mustard seed (white, oriental or brown)
½ cup dry mustard powder
½ cup water
3 Tbsp white wine or cider vinegar
Some recipes suggest that mustard seed be soaked in water for 2 hours before grinding.
Equipment Required
coffee grinder or mortar and pestle
glass bowl
wooden or stainless steel utensils
glass jar with lid
Directions
Instructions
1
Grind whole mustard seed for several seconds (keep them coarse).
2
Add seed mixture with dry mustard powder and water in glass bowl and stir well. Let stand 10 minutes.
3
Stir in vinegar. Pour into glass jar, tighten lid and refrigerate 24 hours prior to use. The wait time is essential for bitterness to dissipate.