- 3 tablespoons yellow mustard seeds
- 1 tablespoon brown mustard seeds
- 1/4 cup cold water, or more
- 2 tablespoons raw, unfiltered apple cider vinegar
- 1/4 teaspoon seasalt (opt.)
- Whirl the mustard seeds in a blender to a coarse powder.
- Transfer to a bowl and add the cold water to release the “bite.” Be sure to add enough water to completely cover and saturate the powdered seeds. Mix well and let stand for no more than 10 minutes to preserve peak of flavor.
- Add the vinegar and stir well. You may need to add more water to make a slightly soupy consistency; the liquid will be absorbed and the mix will thicken considerably as it sits. If desired, add seasalt, which acts as a preservative, as well as seasoning. Pour into a glass jar and store in the fridge. Wait at least 24 hours before using. Mustard made this way will last several months in the fridge. Makes about 3/4 cup.
Now, the “beyond” part! Try substituting grape juice, cider, a good dark beer or wine in place of water. Before storing for 24 hours, stir in a little raw honey, minced onion, ground almonds or pine nuts (as the ancient Romans did), allspice, turmeric, or whatever.
To make vinaigrette: add a teaspoon or more of prepared mustard to a mix of olive oil, fresh herbs, lemon juice. If you need more “hot” in your mustard, use fewer yellow seeds and more brown, even black – and watch out! Be brave, be bold! Have fun!
