Celiac.com 05/27/2015 - You can thank me for this later, after this delicious homemade mustard has dazzled your hot dogs, souped-up your sausages and generally brightened your culinary life. This recipe makes about 1 cup of mustard that will keep up to a year in your refrigerator.
- ½ cup mustard powder
- ½ cup mustard seeds
- â…“-½ cup dry white wine
- â…“ cup cider or white wine vinegar
- ¼ cup water
- 2 tablespoons honey, to taste
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- a few teaspoons warm water, as needed
- 1 tablespoon prepared or fresh grated horseradish (to taste)
Lightly grind the whole mustard seeds by hand with a mortar and pestle.
You want them mostly whole, just a bit crushed.
Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.
Pour in the vinegar and wine or water, then stir well.
When everything is together, pour into a glass jar and store in the fridge.
Wait at least 12 hours before using.