Whole Grain Mustard

Whole Grain Mustard
Whole Grain Mustard
  1. Combine mustard seeds, wine and vinegar in a non-reactive container. Cover and let sit at room temperature for 2 days.
  2. Add seeds and liquids to the bowl of a food processor. Add salt and sugar depending on taste. Pulse for a few seconds to break up the seeds while still leaving some whole. Adjust seasoning to taste.
  3. Transfer to airtight container and refrigerate for 3-4 days to ripen before use. Mustard will keep for 1 month.