Be the first to Homemade coarse-ground mustard uses whole mustard seeds and red wine. Plan ahead. The mustard requires 3 hours of steeping time and then at least 12 hours of standing time before using.
Prep Time: 5 minutes
Ingredients:
- 1/4 cup white or brown mustard seeds
- 1/4 cup red wine vinegar
- 1/4 cup dry red wine
- 1/2 cup dry mustard
- 2 teaspoons salt
- 1/4 teaspoon ground allspice
- 2 Tablespoons cold water
Preparation:
Place mustard seeds, wine vinegar, and wine in a small bowl and let stand for 3 hours.
Pour both the seeds and liquid into the container of a blender or food processor fitted with steel blade. Process with several on-off motions until the seeds are bruised and broken. Add the dry mustard, salt, allspice, and water and process for 30 seconds. Scrape down the sides of the container with rubber spatula and process for 30 seconds longer.
Keep in a well-sealed container and allow to stand overnight before using.
Yield: about 1-1/2 cups
Recipe Source: The Mustard Cookbook by Sally and Martin Stone (Avon Books)
Reprinted with permission.
Pour both the seeds and liquid into the container of a blender or food processor fitted with steel blade. Process with several on-off motions until the seeds are bruised and broken. Add the dry mustard, salt, allspice, and water and process for 30 seconds. Scrape down the sides of the container with rubber spatula and process for 30 seconds longer.
Keep in a well-sealed container and allow to stand overnight before using.
Yield: about 1-1/2 cups
Recipe Source: The Mustard Cookbook by Sally and Martin Stone (Avon Books)
Reprinted with permission.
