Mustard
Santa Barbara's hills inspire this homemade mustard recipe using mustard seeds, vinegar, and honey. A simple, versatile condiment you can customize to your liking.
Ingredients
- ½ cup mustard seeds, yellow, brown or black, or a combination
- Water
- ⅓ cup apple cider vinegar, or wine vinegar
- 2 teaspoons salt
- 3 tablespoons honey, substitute agave nectar or sugar to make it vegan
Instructions
- Place the mustard seeds in a bowl and cover with water. Let soak at room temperature for at least 12 hours. Drain and discard the water. Add the mustard seeds, about half the vinegar, salt and honey to a blender and blend until smooth. Add more vinegar or water if needed to create a spreadable consistency. Transfer to a covered glass jar and refrigerate for at least a day to tame the initial bitterness. It will keep for quite a while if refrigerated.
Nutrition
Calories: 53kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 389mg | Potassium: 60mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg