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Spicy Brown Mustard
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.
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About This Recipe
| Yield: | makes about 1 1/2 cups |
| Active time: | 10 minutes |
| Total time: | 4 days |
| Special equipment: | Blender |
| This recipe appears in: | Sauced: Spicy Brown Mustard |
Ingredients
- 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
Procedures
-
1
Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.
-
2
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.
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