Make Ahead

Coarse Grain Rosemary Mustard

October 20, 2014
Author Notes

Incredibly easy to prepare and delicious served on sandwiches, with pot roasts, or alongside a charcuterie plate. —Emily | Truefood

  • Makes 1.5 cups
Ingredients
  • 1/4 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/2 cup sherry vinegar or red wine vinegar
  • 1/2 cup water
  • 1 teaspoon honey or super fine sugar
  • A good pinch of salt
  • 2 tablespoons chopped rosemary, to stir in at the end
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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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