Even though it's a bit more expensive, I make mustard at home. I can add all sorts of herbs and spices, make it smooth or seeded, or turn up the heat with ingredients like horseradish. This recipe is a basic, lovely version to use as a foundation - take it in any of those directions or enjoy as is. This will be spicy at first, but will mellow over a day or so.
Servings: 1 Tbsp; Makes 1 1/2 cups
Time: 10 minutes active; 2 days total
Price: About $12.50 total; $0.50 per Tbsp
Nutrition (per serving):
Saturated fat: .05g
1/2 cup mustard seeds, all yellow or a mix of yellow and brown
2 Tbsp fresh herbs, like rosemary or thyme, chopped finely
3/4 cup cider vinegar
1/3 cup white wine or water
1/2 Tbsp honey, or use brown sugar to make vegan
1/2 Tbsp salt
1. In a small bowl, combine mustard seeds, herbs, vinegar and wine. Cover and let sit at room temperature for 2 days.
2. In a food processing, pour in seed mixture and then add honey and salt. Mix for 2-3 minutes until smooth, adding water as necessary to thin. Refrigerate and use within two weeks.