Let's Dish: Homemade Mustard

June 10, 2013

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.

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