Prepared Mustard
Prep Time20 minutes mins
Refrigeration12 hours hrs
Total Time12 hours hrs 20 minutes mins
Course: Sauces and Condiments
Cuisine: Global
Servings: 16 Servings
Calories: 40kcal
- 50 g Mustard Seeds
- 50 g Yellow Mustard Ground
- ⅓ C Water
- 3 T White Wine Vinegar
- 2 t Salt
- 2 T Honey
Grind most of the mustard seeds with mortar/pestle or with spice grinder (leave some whole)
Pour into 1 pint mason jar, add mustard powder and salt
Add water (or beer), mix, let stand 10 minutes
Add vinegar and honey
Pour into a half-pint container, well-sealed, and allow to stand overnight before using
Options:
- Skip the whole seeds altogether and use just mustard powder.
- Skip the powder and just use seeds.
- Want herbs in there? Go for it.
- Like honey mustard? Pour some honey in.
- Want your mustard even spicier? Add horseradish.
- Use beer instead of liquid. Change the liquid, change the mustard.
The most important thing to making mustard is to wait. Give it at least a day. Mustard needs to marinate to dissipate the bitterness. Calories: 40kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg