Homemade Mustard

By RoketJSquerl

Mustard couldn’t be any simpler to make. Soaking the seeds before puréeing gives the finished product body and mellowness. It’s a great accompaniment for our ultimate burger.

Ingredients

• 1/2 Cup Yellow Mustard Seeds
• 3/4 Cup Cider Vinegar
• 1/3 Cup Water
• 1 1/4 Teaspoons Sugar
• 1 1/2 Teaspoons Salt

Details

Servings 2

Preparation

Step 1

Soak mustard seeds in vinegar and water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover.)
Purée mixture in a food processor with sugar and 1 1/2 tsp salt until almost smooth, about 2 minutes. Thin to desired consistency with additional water and season with salt.
COOKS’ NOTE: Mustard keeps, chilled, 1 month