Author Notes
Incredibly easy to prepare and delicious served on sandwiches, with pot roasts, or alongside a charcuterie plate. —Emily | Truefood
Ingredients
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1/4 cup
yellow mustard seeds
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1/4 cup
brown mustard seeds
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1/2 cup
sherry vinegar or red wine vinegar
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1/2 cup
water
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1 teaspoon
honey or super fine sugar
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A good pinch of salt
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2 tablespoons
chopped rosemary, to stir in at the end
Directions
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Place all the ingredients except the rosemary in a glass jar with a tight-fitting lid (such as a mason jar) and shake very well. Set aside in a cool, dark place and allow to sit for at least a day, until the seeds have soaked up the liquid entirely. Note: Be sure to use a non-reactive container, i.e not metal.
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Purée the mixture to the desired consistency, using a little water when needed to get it going. I prefer the rustic look and texture of coarse grain. For a creamy mustard a little more water and time in the blender or food processor will be necessary. Note: Unless you have a highly efficient blender, it will be difficult to get your mustard as smooth as store-bought dijon.
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When you’ve reached the desired consistency, stir two tablespoons of finely chopped rosemary into your mustard. This will keep in a sealed glass jar in the refrigerator for up to three months. Note: The mustard will become more mild as it sits, so if you find it too tangy, give it a week or two.
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