Homemade Herb Mustard

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.

• Ready In: 4 hrs 15 mins
• Yields: 2 cups

Ingredients

• 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

1. 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.
2. 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!