Mustard
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Wednesday, March 21, 2012 at 1:04 AM
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From the Kitchen Window column

From-scratch mustard is surprisingly simple to make and will last about 6 weeks stored in the refrigerator. For a smoother version, grind the mustard seeds longer. This recipe is for a more rustic version, not to be confused with the spicier Dijon.

Makes 1 cup, easily doubled

6 tablespoons mustard seeds

1/2 cup mustard powder

2 teaspoons salt

1 tablespoon honey

3 tablespoons apple cider vinegar

1/2 cup water

In a spice grinder or with a mortar and pestle, grind the mustard seeds for a few seconds. (You'll leave them mostly whole.)

Put the seeds into a bowl and add the mustard powder, salt, honey, apple cider vinegar and water. Stir well. Pour into a glass jar and store in the refrigerator for at least 24 hours to let the flavors blend before using. [Copyright 2012 National Public Radio]



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