Friday, December 3, 2010
revision 3/18/11- I found this to be a bit smoother, less sharp tasting mustard.
1/2 cup yellow mustard seeds(or brown or a combo of the two depending on your taste)
3/4 cup apple cider vinegar-1/2 cup white vinegar
1/3 cup water-1/2 cup water
1 tsp sugar- added 2 tsp this time to cut the mild bitterness
1 TB dry mustard powder
1/4 tsp turmeric
1/8 tsp garlic powder
1 pinch of paprika
salt to taste
In a bowl combine mustard seeds, vinegar and water
Allow to stand for 48 hours* adding a touch of water if the seeds absorb all the liquid.
* If you don't want to wait for 2 days you simmer it over medium heat until all the liquid is absorbed (I ended up adding a touch more water to get the seeds nice and soft)
After 48 hours add in the spices and puree the mixture in a food processor...Process longer for a smoother mustard, shorter for a grainier version.
Second time I drained and rinsed the mustard seeds in a sieve. You can reserve liquid to add back to thin as you see fit or you can use water. I found doing this helped to cut the slightly bitter after taste.
Funnel it into a squeeze jar or store in a air tight container.
Allow to mellow for a few days because it WILL BE SPICY at first!
This recipe filled my 14oz mustard bottle more than full!