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Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 14 |
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This is a very easy recipe and once you make a batch you can keep it for months. It also makes a wonderful gift around the holidays, or anytime! From Cooking with Caprial, American Bistro Fare cookbook. Cook time is standing time. Ingredients:
1/2 cup mustard seeds |
2 tablespoons dry mustard |
3/4 cup water |
3/4 cup white wine vinegar (tarragon is good) or 3/4 cup herb-flavored vinegar (tarragon is good) |
1 tablespoon honey |
2 tablespoons sugar |
2 teaspoons salt |
1 1/2 teaspoons black pepper |
1 tablespoon fresh basil, chopped |
1 tablespoon fresh thyme, chopped |
1 tablespoon fresh rosemary, chopped |
1 teaspoon fresh sage, chopped |
Directions:
1. Place the mustard seeds and dry mustard in a spice grinder or blender and blend until the seeds are broken up. A coarse grind gives the mustard some texture. Place the ground mustard seed and dry mustard in a bowl and pour the water over the top. Stir and cover. Let the mixture stand for 4 to 5 hours, stirring a few times.
2. Put the mixture in a food processor and add vinegar, honey, sugar, salt, pepper, basil, thyme, rosemary, and sage. Puree until it's smooth. If mustard seems too dry, add warm water to make a smooth paste. Store in a jar at room temperature until the mustard mellows to your taste, up to 2 weeks for a very mellow mustard. Enjoy!
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