Photo: Photo courtesy Los Angeles Times
- 2 tablespoons (3/4 ounce) brown mustard seeds
- About 3/4 cup (2 1/2 ounces) mustard powder
- 1 cup verjus or Champagne vinegar
- 1 1/2 teaspoons kosher salt
- 1/3 cup honey
- 2 eggs
- 2 egg yolks
- 1/4 cup plus 2 tablespoons chopped fresh fines herbs (a mixture of parsley, chives, tarragon and chervil)
1. Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the verjuice. Set aside, covered (but not sealed airtight), for 24 hours.
2. Place the mixture in a food processor along with the salt and honey and process for 1 to 2 minutes until the seeds are coarsely ground.
3. Place the mixture in a large metal bowl, and whisk in the eggs and egg yolks. Place the bowl over a large pot of simmering water and whisk the mustard base until it thickens, 6 to 8 minutes. Remove from heat and whisk in the chopped herbs. Taste and adjust the seasoning and flavoring as desired. This makes about 1 3/4 cups mustard, which will keep for up to 1 week, refrigerated (the flavor may be a bit strong at first but will mellow as it sits).
Each tablespoon: 42 calories; 2 grams protein; 5 grams carbohydrates; 0 fiber; 2 grams fat; 0 saturated fat; 26 mg cholesterol; 3 grams sugar; 67 mg sodium.