This recipe appears in:Sauced: Spicy Brown Mustard
A mixture of tart mustard, spice, and heat make this mustard a perfect compliment to pastrami stacked a mile-high between a couple pieces of rye.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
- 1 cup white wine vinegar
- 3/4 cup brown mustard seeds
- 2 teaspoons Kosher salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Water, as needed
Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.
Transfer mustard seeds and liquid to jar of a blender. Add in salt, turmeric, allspice, ginger, cinnamon, and nutmeg. Puree until smooth, adding 2 tablespoons of water at time to thin consistency as needed. Transfer to an airtight container and let rest in refrigerator for 2 to 3 days before use.