Spicy Brown Mustard
To make mustard, all you REALLY need is mustard seeds and vinegar. Who knew?
Soak overnight in non-reactive, airtight container at room temperature. Pictured at right, you can see how the seeds are at the bottom and much of the vinegar is pooled on top. Then, after a day, how the vinegar is almost entirely soaked up by the seeds.
- 1 cup white wine vinegar
- 3/4 cup brown mustard seeds
Put your seeds and vinegar into a blender and pulse till blended. Anything else is optional. I added:
- 2 tablespoons dry white wine (or water if you’re teetotaler or whatever they call it)
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1 teaspoon ground mustard
Let your blended mustard age another day or two for best results. The recipe as above filled a 16 0z Bell Jar.
For spicier mustard, adding horseradish is an option. For less spicy mustard, go with a lighter color mustard seed.
