Photo: Homemade Mustard Recipe
Ingredients
- 3 tablespoons yellow mustard seeds
- 2 1/2 tablespoons brown mustard seeds
- 1/3 cup drinking-quality white wine
- 1/3 cup white wine vinegar
- 1 shallot, minced (about 2 tablespoons)
- Pinch ground allspice
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
Directions
In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.
Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.
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By abigale_m_11768524
m, MO
on July 05, 2011
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Loved this! I did add a couple cloves garlic and a heaping tablespoon of horseradish for an extra kick, but this was so easy and delicious to make. I'll definitely be making it again.
By annisquamherbfa...
Gloucesterma, 61
on March 23, 2010
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Made from mustard seeds we grow - extra YUM!
By dasisalles
East Rochester, NY
on March 14, 2009
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Nothing in a jar compares to this mustard. Giving it a day or two to let the flavors blend is important. it is a combination or dijon, creole, and stone ground. Its great on everything.
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