Whole Grain Mustard

Ingredients

• ●80 g (⅓ cup) yellow mustard seeds
• ●40 g (3 Tbsp) brown mustard seeds
• ●120 ml (½ cup) apple cider vinegar
• ●60 ml (¼ cup) white wine or beer (or water)
• ●1 Tbsp honey
• ●¾ tsp fine sea salt
• ●¼ tsp turmeric

Method

1. Combine both mustard seeds, vinegar, and wine/beer in a jar. Stir, cover, and let sit at room temperature for 48 hours. The seeds will absorb the liquid and swell.
2. Transfer to a food processor or blender. Add the honey, salt, and turmeric. Pulse to your desired consistency — leave it chunky for whole grain mustard, or blend smooth for a Dijon-style.
3. If too thick, add water 1 tablespoon at a time. Taste and adjust vinegar and honey.
4. Transfer to a clean jar. The flavor will mellow and improve over the next week.
5. *Storage:** Refrigerator for 3-6 months.