Ingredients for Coarse Ground Mustard
- White Mustard Seeds
- Red Wine Vinegar
- Dry Red Wine
- Dry English Style Mustard
- 1 tablespoon kosher salt
- Ground Allspice
- 2 tablespoons water
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How to Make Coarse Ground Mustard
- In a small bowl, combine 1 cup yellow mustard seeds, ½ cup white wine vinegar, and ¼ cup dry white wine. Let stand for at least 3 hours, or preferably overnight, to allow the seeds to soften and absorb the liquid.
- Transfer the mixture to a blender. Pulse until the seeds are coarsely ground and slightly bruised, but still retain some texture. Avoid over-processing into a completely smooth paste.
- Add 2 tablespoons dry mustard powder, 1 tablespoon kosher salt, ½ teaspoon ground allspice, and 2 tablespoons of water. Blend until thoroughly combined.
- Transfer the mustard to a clean jar. Cover loosely with a lid or plastic wrap and let it sit at room temperature for at least 12 hours (or overnight) to allow the flavors to meld.
- Once the mustard has developed its full flavor, refrigerate. This will extend its shelf life and further enhance its taste. Unused portions will keep for several weeks in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
0g
Carbs
0g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Sauces Condiments Etc American No Cook Vegan Vegetarian Food Processor Blender Dietary Gifts Spicy Low Cholesterol Low Saturated Fat Comfort Food Low Carb Inexpensive Savory Sauces Low In Something Taste Mood Equipment Small Appliance Number Of Servings Technique
