Difficulty: Easy
Prep time: 20 min plus 1 day of soaking time.
Cook time: 0
Yield: 1 1/2 cups
1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/4 cup white wine vinegar
1/4 cup balsamic vinegar
1/2 cup water
2 teaspoons salt
1/4 teaspoon black pepper
2 Tablespoons brown sugar
1. Soak mustard seeds in vinegars. If they are not completely covered, add some water to cover. Let sit at room temperature for 1 day.
2. The next day, place all ingredients in a blender. Puree until the mustard has become smooth, but still with some pieces of mustard seeds left.
3. Refrigerate for up to 2 weeks.
