Grainy Spicy Mustard
Ingredients
- 2/3 c dry white wine
- 1/3 c cider vinegar
- 1/2 c water
- 1 tablespoon honey
- 1 tsp salt
- 2 tablespoon pickling spice
- 1/4 c brown mustard seeds
- 1/4 c yellow mustard seeds
Instructions
(Makes 2-4 1/2 pint jars). Simmer everything except the mustard seed in a covered saucepan for 5 minutes. Remove spices and add mustard. Let steep 1 hour. Transfer to a blender and grind until thick. Add more water gradually, blendding until fairly smooth and thick. Thin with more water or wine, if necessary after cooling. Put into a jar and it will keep indefinitely in the fridge (may well keep out of fridge too, but no personal experience). This take a blender with some heart to it. I find the grainy a little too grainy for my taste, and grind half of the mustard first to get a smoother product. You can get brown mustard seeds at Indian groceries; the brown keeps its mustard fire longer than the yellow stuff. The mustard will mellow with age.