• Yield: 1 2/3 cups mustard

  • Time: 15 minutes active, plus 1 1/2-2 days soaking time for the mustard seeds prep, 15 minutes active total


Ingredients


  • About 1/4 cup plus 3 tablespoons (2 1/2 ounces) brown mustard seeds

  • Scant 1/4 cup (1 1/4 ounces) black mustard seeds

  • About 1/4 cup plus 2 tablespoons (1 1/4 ounces) mustard powder

  • 1/2 cup cider vinegar

  • 3/4 cup flat hard apple cider

  • 1 1/2 teaspoons kosher salt

  • 2 1/2 tablespoons sugar

  • 1 Granny Smith or similar tart apple, peeled, cored and finely chopped

Instructions


1. Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the cider vinegar and hard cider. Set aside, covered (but not sealed airtight), for 24 hours.


2. Place the mixture in a food processor along with the salt and sugar, and process for 1 to 2 minutes until the seeds are coarsely ground. Add the chopped apple and pulse a few times to incorporate. This makes about 1 2/3 cups mustard.


3. The mustard will be very pungent at first. Cover and refrigerate for a few days (or to taste) before using.


Each tablespoon: 41 calories; 2 grams protein; 4 grams carbohydrates; 1 gram fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 2 grams sugar; 65 mg sodium.


Reprinted from The L.A. Times by Noelle Carter. Reprinted with permission.

Noelle Carter
Noelle Carter is a chef and test kitchen manager at the Los Angeles Times.