Ingredients
- 2 ounces mustard seeds (1/2 cup plus 2 tablespoons)
- 1 cup white wine, or more if needed
- 1/2 cup wine vinegar, cider vinegar, malt vinegar, or distilled white vinegar
- 1/2 cup water
- 2 tablespoons honey
- 1/2 teaspoon ground allspice
- 1/2 teaspoon pickling or fine sea salt
Preparation
Step 1
1. Put the mustard seeds in a small bowl, cover with the wine, vinegar, and water, and let soak overnight.
2. Transfer the seeds and liquid to a blender or food processor. Add the honey, allspice, and salt. Blend until the mixture is thick and smooth. If the mustard is too thick, add more wine, vinegar, or water, 1 tablespoon at a time, until the mixture has a pleasing texture. Give the mixture a final blend and pour into sterilized hot half-pint canning jars. Store in the refrigerator. It will keep at least 6 months.
Kitchen Notes:
• During blending, you can add 1 tablespoon of your favorite dried herb (such as tarragon, lemon thyme, or oregano), 1/4–1/2 cup drained green peppercorns, or 1/2 cup fresh basil leaves.
• The vinegar you choose will affect the flavor of the mustard. Mustard made with distilled white vinegar will be quite sharp; malt vinegar and wine vinegar produce a mellower mustard.
• Maple syrup can replace the honey.