SHARE

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!

mustard seeds

Or, the faster way is to use a spice grinder.

grinder

Once the spices are ground, transfer to a glass storage jar and add in the rest of the ingredients. Stir well to mix.

SONY DSC

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.

SONY DSC

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!

LEAVE A REPLY