Makes about 1 pint
Brown mustard seeds bring more heat and intensity than yellow ones. For a milder mustard, use all yellow seeds; for something punchier, increase the proportion of brown seeds.
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Ingredients
3/4 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup cider vinegar
1/2 cup dry white wine
1/4 cup water, plus more as needed
2 tablespoons honey
1 1/2 teaspoons kosher salt
Directions
- Combine the yellow and brown mustard seeds, vinegar, wine, and water in a nonreactive bowl or container. Cover and refrigerate for at least 12 hours and up to 24 hours. The seeds will absorb much of the liquid and soften.
- Transfer the soaked mustard seeds and any remaining liquid to a food processor or blender. Add the honey and salt. Pulse until the mixture thickens but plenty of whole and partially crushed seeds remain. For a grainy mustard, avoid blending until completely smooth.
- If the mustard is thicker than desired, blend in additional water, 1 tablespoon at a time. Keep in mind that it will continue to thicken slightly as it rests.
- Transfer the mustard to a clean jar, cover, and refrigerate for at least 24 hours before using. Freshly made mustard can taste surprisingly sharp and even a little bitter; resting allows the flavors to mellow and come together.
- Keep the mustard covered in the refrigerator for up to 2 months.
