Mustard is so simple to make, and so easily you'll wonder why you ever bought it in a jar.
6 tablespoons whole mustard seeds (all yellow works, or use half brown seeds and half yellow seeds for a more pungent mustard. Buy mustard seeds in bulk for the best prices.)
1/3 cup dry white wine
2 tablespoons white wine or apple cider vine
1/2 teaspoon salt
Pinch of ground allspice
Couple of grinds of black pepper
1. In a glass bowl or jar, combine all the ingredients and refrigerate overnight. In the morning, you'll find that the seeds have soaked up most if not all of the liquid. Transfer the mix to a food processor or blender or use a mortar and pestle. Add 3 to 4 tablespoons of water and grind the mustard to the consistency you like.
2. The flavor improves after a couple of days in the fridge, although you could use the mustard right away if you must. Taking this basic recipe as a starting point, customize your mustard any way you like: Add herbs and spices before the overnight soak, or add honey when you pulverize it to make a sweet mustard, or add a little horseradish if you like your mustard hot. To make bright yellow mustard, stir in a small spoonful of turmeric.
3. Transfer the final product to a glass jar. It will keep in the fridge for weeks.
Reprinted from Making It by Kelly Coyne and Erik Knutzen. Copyright (c) 2010 by Kelly Coyne and Erik Knutzen. By permission of Rodale, Inc. Available wherever books are sold.
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