Mustard

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Published on side spring summer fall winter

Ingredients

  • 150 g mustard seeds
  • 100 g cider vinegar
  • 300 g water
  • 10 g salt

Instructions

  1. Mix all the ingredients together and soak the mustard seeds in the brine for 24 hours to rehydrate them (in the refrigerator).
  2. Drain using a fine-mesh sieve and keep the mustard seeds.
  3. Crush and grind the seeds using a mortar and pestle until you reach the desired consistency; you will see the yellow mustard color appear as it is ground.
  4. Place in a glass jar and store in the refrigerator.

Notes

  • For a smoother texture, you can add a bit of neutral oil (go easy on it).
  • For a better shelf life, add a few centiliters of white wine.

Adapted from this original recipe