Country-Style Honey Mustard
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
41
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 tbsps
Yellow Mustard Seed4 tbsps
Brown Mustard Seed6 tbsps
Mustard Powder (ground)2 tbsps
Honey1 tsp
Kosher Salt1 tsp
Dried Thyme3 tbsps
Apple Cider VinegarDirections:
1
Wash 4 (3 ounce) jars in soap and hot water; dry well
2
Pulse yellow and brown mustard seeds a few times in a spice grinder to crack the seeds
3
(Alternatively, use a blender, rolling pin, mortar and pestle or a small food processor
4
The key is to crack the seeds to release the flavor
5
) Stir together cracked seeds, mustard powder, Dr Pepper(R), honey, salt, thyme, and turmeric (if using) in a bowl
6
Cover loosely and set aside for 10 minutes for a very spicy mustard or up to 1 hour for a more mellow mustard
7
Add vinegar, stirring thoroughly
8
If a smoother consistency is more to your liking, puree the paste and vinegar in a blender until smooth
9
(The mustard will thicken as it sits; don't worry if it seems loose
10
) Divide equally among prepared jars, allowing 1/2- to 3/4-inch of headspace in each jar
11
Cover the jars and let stand at room temperature for 2 days before using
12
This curing period removes any remaining bitterness, smoothing the edges
13
Mustard can be stored without refrigeration for months
14
If it dries out, add liquid (such as water, wine, or beer), a few drops at a time, and stir to reconstitute