I mean think about it...a Soft Pretzel, a Ham/Turkey Sandwich or a Hot Dog without Mustard?!
For my homemade mustard I used Indian Brown Mustard Seeds harvested from our garden last year and a mix of 6% acidic red wine vinegar I made and white wine vinegar. This combination makes a spicy thick rustic-style mustard with a hint of horseradish like taste. If you prefer a smoother texture just process it further.
So without further delay...
Here's my recipe for Whole-grain Brown Spicy Mustard:
Whole-grain Spicy Mustard
Yields: 12 oz.
1/2 cup Red wine Vinegar
1/2 cup White Wine Vinegar
Pinch of Sea Salt
Optional: Turmeric, Ground Mustard
Other Equipment: Food Processor or Blender
1. In a bowl soak the Mustard Seeds in the Vinegar mixture for 24-48hrs.
2. Mustard Seeds are ready when they are plump and there is no more visible vinegar in the bowl.
3. Place a half of the soaked seeds in a food processor and blend into a paste, then add the other half. You can add a little more vinegar if it's too thick for your taste.