Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you have time and want to replenish your supply--because you see it getting low and you have time to kill--this would be an excellent recipe to try. The mustard will keep almost indefinitely in the refrigerator.

Recipe Summary test

prep:
10 mins
additional:
4 hrs
total:
4 hrs 10 mins
Servings:
32
Yield:
2 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend water, mustard seeds, and mustard powder in a blender until seeds are coarsely ground; transfer to a non-reactive bowl, cover with plastic wrap, and let rest at room temperature until thickened, 4 hours to overnight.

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  • Stir vinegar and salt into the mustard seed mixture.

Cook's Note:

Blend again after adding vinegar and salt if you prefer your mustard less-grainy.

You can also add 3 tablespoon honey and/or 2 tablespoons of a finely minced fresh herb of your choice for different styles of mustard.

Nutrition Facts

18 calories; protein 1g; carbohydrates 1.2g; fat 1.1g; sodium 120.9mg. Full Nutrition
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