Ingredients Jump to Instructions ↓

  1. 3 tablespoons yellow mustard seeds

  2. 2 1/2 tablespoons brown mustard seeds

  3. 1/3 cup drinking-quality white wine

  4. 1/3 cup white wine vinegar

  5. 1 shallot, minced (about 2 tablespoons) Pinch ground allspice

  6. 3/4 teaspoon salt

  7. 1/4 teaspoon white pepper

Instructions Jump to Ingredients ↑

  1. In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered. Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks. Yield : about 3/4 cup


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