Makes about1 1/2 cups
- Active time:10 min
- Start to finish:2 days (includes soaking)
June 2009
Mustard couldn’t be any simpler to make. Soaking the seeds before puréeing gives the finished product body and mellowness. It’s a great accompaniment for our ultimate burger.
-
1/2
cup
yellow mustard seeds
-
3/4
cup
cider vinegar
-
1/3
cup
water
-
1 1/4
teaspoons
sugar
-
Soak mustard seeds in vinegar and water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover.)
-
Purée mixture in a food processor with sugar and 1 1/2 tsp salt until almost smooth, about 2 minutes. Thin to desired consistency with additional water and season with salt.
Cooks’ note: Mustard keeps, chilled, 1 month
