Grainy Prepared Mustard
- Cook Time: 10 mins
- Total Time: 24 hours
- Yield: 1 cup 1x
- Category: Sauce
- ¾ cup liquid (mixture of vinegar and wine, beer, or some other alcohol)
- ½ cup mustard seeds (brown or yellow)
- About 1 tablespoon finely chopped aromatics (onions, garlic, or shallots) About 1 tablespoon chopped fresh herbs (optional)
- About 1 tablespoon sweetener (sugar, honey, or maple syrup; optional)
Put the liquid, mustard seeds, aromatics, herbs (if using), and sweetener (if using) in a nonreactive (ceramic or pottery) bowl and let soak overnight in the refrigerator.
In a blender or food processor, blend the mustard to the desired consistency. Depending on your equipment and inclination, this can take up to 5 minutes. Don’t expect your mustard to be as smooth as factory-made mustard. Season with salt as you blend.
Transfer to jars and seal. The mustard will keep, refrigerated, for up to 3 months.
If you don’t wish to use alcohol, replace the alcohol portion of the liquid with water. Mustards made solely with vinegar can be overwhelmingly vinegary.