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Spicy Grainy Mustard

November 2, 2014

This is my second attempt at making mustard this year. I liked this one quite a bit better than the other recipe I tried, and it’s very easy to make.  We had it for dinner with purple braised cabbage, purple potatoes, apple chicken sausage and sage-onion jam. John said it was the “blue plate special”.

mustard with dinner

1/2 cup white wine (such as Sauvignon Blanc)

3 Tbsp white wine vinegar

4 Tbsp yellow mustard seeds

2 Tbsp black (or brown) mustard seeds

4 Tbsp powdered mustard

2 tsp salt

Mix everything together in a glass or other nonreactive bowl. Cover and let sit at room temperature for 48 hours to soften the mustard seeds. Blend with an immersion blender until somewhat smooth (there will still be lots of whole mustard seeds). Transfer to a jar and keep in the fridge. (Keeps up to 3 months).

(Recipe adapted from Third Thursday Community Potluck Cookbook)

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