After trying my hand at making ketchup last week, it only made sense that I give making mustard (ketchup's best friend? or perhaps worst enemy?) a whirl. Making mustard is even simpler than making ketchup, as no cooking is required. Just toss a bunch of ingredients together, chill it overnight in the fridge to allow the flavors time to meld, then puree it the following day. Easy peasy. This grainy mustard has a bit of a spicy kick; I think it'd be great slathered on two slices of thick bread sandwiched together with thinly sliced green apples and white cheddar cheese. Hmmm . . . I think I just figured out what I'm having for lunch!
Grainy Mustard (adapted from this Organic Authority recipe)
makes about 1 pint
2/3 cup dry white wine
2/3 cup white wine vinegar
6 tablespoons yellow mustard seeds
4 tablespoons brown mustard seeds + 1 tablespoon brown mustard seeds, reserved
4 tablespoons onion, finely minced
1 teaspoon Maldon flaky sea salt
1/2 teaspoon ground black pepper
1. Mix all of the ingredients in a pint jar.
2. Close the jar and refrigerate overnight.
3. On day two, add the contents of the jar to a food processor or blender and puree until smooth.
4. Return the mustard to the jar and stir in the additional brown mustard seeds.
5. Seal the jar and store in the fridge. The grainy mustard should keep in the fridge for two weeks.