Saturday, January 15, 2011

Whole Grain Mustard

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1 cup water
4 tsp. dry mustard
1/4 cup white wine vinegar
1/2 tsp. sea salt

  1. Soak the mustard seeds overnight in water.
  2. Place the seeds and water into a blender or food processor with all remaining ingredients. Process to a paste consistency.
  3. Place in a glass jar, seal, and refrigerate 4 days before serving.

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