Whole-grain mustard
0 - Paleo, Condiments
Ingredients
1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1 cup white wine or water
4 tsp mustard powder
1/4 white wine vinegar
1/2 tsp sea salt
Directions
1. Soak the mustard seeds in the white wine or water overnight.
2. Place the seeds and soaking liquid in a blender or food processor with the mustard powder, vinegar and sea salt. Process to a paste consistency.
3. Put in a glass jar, cover and refrigerate for about 4 days before serving.
Notes
There are many ways to prepare mustard, but the basis is most of the time either mustard powder or mustard seeds. The popular French mustard with the seeds still in is usually called whole-grain mustard, even though it’s not a grain, but a seed. The easiest mustard to prepare is a basic mustard made with mustard powder and water. Other mustards, like Dijon and whole-grain mustard, will take more preparation time as the seeds have to soak and the mustard should sit for a few days for the flavors to develop. The seeds are often soaked in white wine for an even deeper flavor.
Prepared mustard will last for about a month and can be kept out of the refrigerator, but refrigeration stops the heat from developing further. A good idea is to refrigerate your mustard when the desired heat is achieved. Homemade mustards won’t be as bright yellow as a store bought mustard, but a bit of added turmeric will do the trick to obtain the same bright color.
Preferably choose glass jars to prepare and store your mustard.