Bold and flavorful homemade mustard made with a blend of yellow and brown mustard seeds, with a subtle sweetness and slightly spicy horseradish kick.
Ingredients
- ½ cup yellow mustard seeds
- 2½ tablespoons brown mustard seeds
- ¾ cup apple cider vinegar
- ½ cup dry white wine
- 1 tablespoon finely grated horseradish root
- 1 tablespoon brown sugar
- 1¼ teaspoons salt
Instructions
- Combine the mustard seeds, vinegar, and wine in a bowl. Cover and let sit for 24 hours at room temperature. After resting, separate and reserve ½ cup to be added later.
- Pour the hydrated mustard seeds into a food processor. Add the horseradish, sugar, season with salt, and blend until smooth. Stir in reserved mustard seeds, place in an airtight container, and store at room temperature for 1 to 2 days, then refrigerate.
