Crack ¼ Cup of black mustard seed in your coffee mill. Do not grind, simply run the grinder for about 5 seconds to crack it.
Put cracked mustard seed and an additional ¼ Cup of black or brown mustard seed (whole) in the container you plan to store it in.
Add 2 Tbsp of my pancake mix from: http://www.dougspalding.com/batter.htm
Add ¼ cup of cider vinegar or herb vinegar and enough wine to make the mixture the consistency of the mustard sauce you want. It should be a little wetter than the finished product will be, as the dry ingredients will absorb the liquids over the next 24 hours. Leave the mixture on the counter for the first 24 hours and then adjust the moisture content with more wine or vinegar, if needed.
This mustard may be stored in the refrigerator for a month.
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