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Author Notes: I love mustard so much so I normally look for something to eat it with (it can be absolutely anything including chocolate). My favorite is Dijon type of mustard, but actually any grainy mustard with a sweet kick will make it. So I looked at my spice rack and wondered why I've ever used my mustard seeds to make mustard...I found the recipe for the Hot, sweet and smoky mustard on the "the view from Great Island" blog. It looks exactly as what I was looking for: simple and quick. I made a few adjustments, since I didn't know how hot it will be. I like hot, but I used 2 tbs of black seeds and 4 tbsp of yellow seeds instead of using 3 and 3. I was out of hickory smoked salt and used some french smoked salt and I don't think it made any difference. The mustard turned out still pretty hot and not very sweet. delicious! You might want to adjust the recipe according to your own taste: more black seeds will make it hotter, less powder - more runny. —Daria Faulkner
Makes 1 cup
tablespoons yellow mustard seeds
tablespoons black mustard seeds
cup apple cider
tablespoons cider vinegar
teaspoons smoked salt
- Grind 1 tbsp of black seeds and 2 tbsp of yellow seeds for a few seconds, so they start breaking. Mix all the ingredients and stir. The mixture might be not as thick as you would expect it to be. It's perfectly fine, 'cause it will get thicker in the refrigerator (but if it looks too loose, add more powder). Pour into a glass container or jar and let it sit in the refrigerator for at least a day.
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