News > Recipes

Wednesday, March 21, 2012 at 1:04 AM
Font size: A | A | A | A |

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]

This article is filed in: Recipes

Also in Recipes  
Even Your Mother Will Approve Of Vegetable Chips
These baked, seasoned crisps are so tasty and colorful, you might not miss those fried potato chips.

Curried Sweet Potato Chips
From the Kitchen Window column

Chili-Lime Plantain Chips
From the Kitchen Window column

Simple Salted Beet Chips
From the Kitchen Window column

Smoked Paprika Carrot And Parsnip Chips
From the Kitchen Window column

Post a Comment