MAKES ABOUT 5 CUPS
Ingredients
- 11⁄2 cups mustard seeds
- 3⁄4 cup mustard powder
- 3⁄4 cup white wine vinegar
- 3⁄4 cup white wine or water
- 2 tablespoons salt
- 3 teaspoons turmeric
- 3 tablespoons honey (for a sweeter
- mustard), optional
- 2 to 3 tablespoons horseradish (for
- a spicier mustard), optional
Directions
Place mustard seeds and the next 5 ingredients in a covered jar, and allow to sit for a couple of days. The seeds will absorb almost all the liquid and soften.
If the liquid is completely absorbed and the seeds look dry, add a little cold water. Process the mustard in a food processor or blender. Add water if needed to reach the desired consistency. (I added about 1 cup.)
Add optional honey or horseradish, if desired. Place the finished mustard in jars; seal, and chill. The homemade mustard will be kept in the refrigerator for 6 months.
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