SilverSage
Member
Ingredients
1 Tlb yellow Mustard seeds
1 Tlb brown Mustard seeds
2 Tlbs apple cider vinegar
2 Tlbs dry white wine
Salt
Dark brown sugar
Directions
Soak the Mustard seeds in vinegar and wine for 2-3 days.
Use the immersion blender until thick, but still has lots of intact seeds.
Add a pinch each of salt and brown sugar.
Cure for up to a week in a small jar on the counter before refrigerating.
Refrigerate for longer term storage.
Notes on Mustard
Brown seeds are hotter than yellow. Mix them to your taste.
Using cool liquids makes a hotter Mustard. If you heat the vinegar and wine, the Mustard will be much mellowed.
Refrigeration stops the curing process. If you refrigerate it too soon, it will taste very vinegary. Cure at room temperature until the taste is balanced.
1 Tlb yellow Mustard seeds
1 Tlb brown Mustard seeds
2 Tlbs apple cider vinegar
2 Tlbs dry white wine
Salt
Dark brown sugar
Directions
Soak the Mustard seeds in vinegar and wine for 2-3 days.
Use the immersion blender until thick, but still has lots of intact seeds.
Add a pinch each of salt and brown sugar.
Cure for up to a week in a small jar on the counter before refrigerating.
Refrigerate for longer term storage.
Notes on Mustard
Brown seeds are hotter than yellow. Mix them to your taste.
Using cool liquids makes a hotter Mustard. If you heat the vinegar and wine, the Mustard will be much mellowed.
Refrigeration stops the curing process. If you refrigerate it too soon, it will taste very vinegary. Cure at room temperature until the taste is balanced.