Homemade Coarse Ground Mustard
- In a medium bowl combine vinegar, yellow and brown mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb the liquid).
- Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1 to 2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary.
- Spoon mustard into four 4-ounce canning jars or airtight storage containers. For best flavor, chill for 1 to 2 days before serving. Store in the refrigerator for up to 3 months. Makes 1 1/2 cups.
From the Test Kitchen
Prepare as directed in Step 1, except stir 1/4 teaspoon cayenne pepper into the mustard seed mixture with the spices. Continue as directed in Step 2, except reduce honey to 1 tablespoon and add 2 to 3 teaspoons prepared horseradish to the mustard seed mixture before blending.
Nutrition per Serving (23 1-tablespoon servings): same as above except 25 calories, 2 g carbohydrate, 1 g total sugar, 53 mg sodium
Prepare as directed in Step 1, except substitute red wine vinegar for the white wine vinegar and stir 1/2 teaspoon cracked black pepper into the mustard seed mixture with the spices. Continue as directed in Step 2, except omit honey. In a small saucepan combine 1/2 cup cranberries and 1/3 cup pure maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until berries pop. Add cranberry mixture to the mustard seed mixture before blending.
Nutrition per Serving (34 1-tablespoon servings): same as above except 23 calories, 35 mg sodium
Nutrition Facts (Homemade Coarse Ground Mustard)
- Per serving:
- 29 kcal ,
- 1 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 0 mg chol. ,
- 49 mg sodium ,
- 3 g carb. ,
- 0 g fiber ,
- 2 g sugar ,
- 1 g pro.