Yield: 2 Cups
Work: 15 Minutes
Total: Overnight + 15 Minutes
Gather Ingredients and Tools (Food Processor & Container needed Day 2).
Combine Vinegar, Water, and Mustard seeds in a Bowl and let sit on counter overnight.
Combine mixture with Honey and Salt in a Food Processor and blend until desired consistency is achieved.
Extra Smooth Mustard - blend more for smoother consistency.
Course Mustard - measure out ½ Cup of overnight mixture and set aside while blending. Remove Mustard from Food Processor, add reserved ½ Cup mixture, and stir with a Spoon.
Add more Vinegar for a sharper flavored Mustard.
No Food Processor? No problem. Use an Immersion Blender to blend ingredients in a storage Container (Mason Jar will work well).
¾ Cup Apple Cider Vinegar
½ Cup Cold Water
⅓ Cup Yellow Mustard Seed
⅓ Cup Brown Mustard Seed
1 Tbsp Honey
1 Tsp Salt
Airtight Container (like a Mason Jar).
Airtight Container for up to 3 weeks in the Refrigerator.
Use Your Mustard in the following Recipes:
Questions about this recipe? Ask Chef Pierson!