Pickles & Relishes/Andrea Chesman 2002

Homemade Mustard
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1-1/2 pints N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 ounces mustard seeds (1/2 cup plus 2 tablespoons) 1 cup white wine 1/2 cup vinegar (wine, cider, malt, or white)
1/2 cup water 2 tablespoons honey 1/2 teaspoon ground allspice
1/2 teaspoon pickling salt



1 Put the mustard seeds in a small bowl, cover with the liquids, and soak overnight. Remove the seeds and liquid to a blender or food processor. Add the honey, allspice, and salt. Blend until the mixture is thick and smooth. If the mustard is too thick, add more vinegar, water, or white wine, 1 tablespoon at a time. Give the mixture a final blend and pour into small sterilized jars with airtight screw-on lids. Store in the refrigerator.
2 VARIATIONS: During blending, add 1 tablespoon, or as much as you like, of your favorite dried herbs, such as tarragon, lemon thyme, or oregano, or add 1/4-1/2 cup drained green peppercorns or 1/2 cup fresh basil leaves. Also, you can use molasses instead of honey.

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