Alan’s Whole Grain Mustard

 

Ingredients:

½ cup Brown Mustard Seeds

¼ cup Yellow Mustard Seeds

2 TBS Coriander Seeds

1 tea Caraway Seeds

1 tea Sea Salt

1 Heaping TBS Dry Mustard Powder

2 TBS Honey

½ cup Champagne Vinegar

½ cup Cane Vinegar / Unfiltered Apple Cider Vinegar

Directions:

Combine the mustard seeds, coriander seeds and vinegars in covered crock and set aside overnight until all the liquid has been absorbed.

Stir in the remaining ingredients and mix thoroughly.

Pour mixture into a sterilized glass jar and refrigerate. For a spicier result, leave the jar of mustard at room temperature for 24 to 48 hours before refrigerating.

To become Creamy Mustard add:

¼ cup Sunflower Oil

1 small Minced Shallot

2 TBS Brown Sugar

 

Place all ingredients in a food processor, puree until smooth and let stand for at least an hour before serving.

 

NOTE: For an added ‘zing’, add a TBS fresh Horseradish.