WHOLE GRAIN MUSTARD

WHOLE GRAIN MUSTARD image

Number Of Ingredients 7

1/4 cup brown mustard seeds
1/4 cup + 1 tablespoon yellow (sometimes labeled "white") mustard seeds
1/2 cup white wine vinegar
1/2 cup white Burgundy wine*
1/2 teaspoon salt
1/2 teaspoon paprika
2 tablespoons neutral-tasting (e.g. clover) honey

Steps:

In a lidded non-reactive container such as a canning jar combine the mustard seeds, vinegar and wine. Cover and allow the seeds to soak for two days. If the mustard seems to have completely absorbed the liquid, add a little more wine or vinegar. Choose your own adventure: A) If you have an immersion blender add the salt, paprika and honey to the jar and blend until the mustard reaches your desired consistency or B) Combine the ingredients in a food processor or blender and pulse until the mustard reaches your desired consistency. Transfer the prepared mustard to a lidded jar and let it mellow in the refrigerator for at least three days before using. Refrigerated, homemade mustard should be good for several months.