Ingredients:
2 tablespoons yellow mustard seeds (also called white mustard seeds)
2 tablespoons brown mustard seeds
1/4 cup apple cider vinegar, or coconut vinegar
2 tablespoons water
1 teaspoon fine sea salt
Directions:
To get started, you’ll need to grind the mustard seeds.
You can grind them by hand the old-fashioned way, using a mortar and pestle, for a bit of an arm workout!
Or, the faster way is to use a spice grinder.
Once the spices are ground, transfer to a glass storage jar and add in the rest of the ingredients. Stir well to mix.
For best flavor, allow the mustard to sit at room temperature for up to 8 hours before storing in the fridge. (You can actually let the mustard “cure” for a few days on the counter, if you like. Once you put it in the fridge, it will stop ripening.)
If the mustard has a little too much “bite,” try adding a bit of honey or coconut crystals to balance the flavor.
The mustard flavor will get better with time, so it’s best to make homemade mustard a few days before you plan on serving it. Store in the fridge, and use it to make your favorite sandwiches and salad dressings!
