Prep 15 mins
Cook 4 hrs
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.
- 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
- 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!
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.
WOW! This mustard is so good! I have been looking for a mustard recipe to replace store bought, and this is it! It has outstanding flavour and is so easy! I didn't have fresh herbs, so i substituted 1 tsp each of dry basil, thyme, and rosemary, and 1/2 tsp of dry sage for the fresh herbs, and it worked wonderfully. Next time I'll try the fresh, and see how much of a difference it makes.
Dugan LOVES mustard and he loved this one. I let it mellow for a week and served it on his favorite sandwich- grilled ham and "monster" cheese He means Muenster. He said, "Dat's good! What jar dat in?" I told him it wasn't from a jar that a nice lady at 'zaar gave me the recipe. "Hmm", he said. Today I go to use the mustard for more noble purposes before I wrote the review. It was gone. Missing. I rang him up down at his garage and said, "Dugan, Honey, I can't find that mustard- do you know where it is"? "Yeah, I brought it ta work wid me. Me and the guys bought Chicken McNuggets and we're dippin' 'em in it." I was stunned. "Is there any left"? But unfortunately, he replied, "Nope- it was good, though. Can you get some more"? What can one to do but go make some more for the simple beast. But I assure you that the next batch will be kept under close scrutiny and tight security. It will be used in a way worthy of it and not be scarfed down by a bunch of grease monkeys in a mechanics shop on their lunch break. I'm sorry. But he thoroughly loved it and that was my intent on making it, I suppose. Off to the market I go for fresh ingredients. But ya know- I bet those were AWESOME McNugguts.