White Balsamic Mustard
½ cup + 3 Tbsp yellow or brown mustard seeds
¼ cup + 2 Tbsp (1¼ oz) mustard powder
½ cup GRAVENSTEIN APPLE BALSAMIC*
½ cup flat, hard apple cider (carbonation is gone)
1½ tsp HIMALAYAN PINK SALT*
1 Granny Smith, Gravenstein, or similar tart apple, peeled, cored and finely grated
Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the balsamic and hard cider overnight.
Place the mixture in a food processor/blender along with the salt and process for
1-2 minutes until the seeds are coarsely ground. Add the grated apple and pulse a few times to incorporate. This makes about 1⅔ cups mustard.
The mustard will be very pungent at first. Cover and refrigerate for a few days (or to preferred taste) before using.
* Available at The Vintage Olive *