Recipe by Sharon123
This is a very easy recipe and once you make a batch you can keep it for months. It also makes a wonderful gift around the holidays, or anytime! From Cooking with Caprial, American Bistro Fare cookbook. Cook time is standing time.
Top Review by peachy_pie
This is such a beautiful and inexpensive gift! I used fresh basil and dried rosemary. For anyone that doesn't have a food processor, pounding it in a mortar and pestle works well.
- 1⁄2 cup mustard seeds
- 2 tablespoons dry mustard
- 3⁄4 cup water
- 3⁄4 cup white wine vinegar (tarragon is good) or 3⁄4 cup herb-flavored vinegar (tarragon is good)
- 1 tablespoon honey
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 1⁄2 teaspoons black pepper
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
Directions See How It's Made
- Place the mustard seeds and dry mustard in a spice grinder or blender and blend until the seeds are broken up. A coarse grind gives the mustard some texture. Place the ground mustard seed and dry mustard in a bowl and pour the water over the top. Stir and cover. Let the mixture stand for 4 to 5 hours, stirring a few times.
- Put the mixture in a food processor and add vinegar, honey, sugar, salt, pepper, basil, thyme, rosemary, and sage. Puree until it's smooth. If mustard seems too dry, add warm water to make a smooth paste. Store in a jar at room temperature until the mustard mellows to your taste, up to 2 weeks for a very mellow mustard. Enjoy!