- Ingredients -
½ cup vinegar
(use Chef Sawyer's Craft Beer Vinegar if you can - it makes a difference!)
¼ cup honey
1/8 cup mustard seeds
1/8 cup water
3 tablespoons ground mustard
2 teaspoons brown sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon ground mace
- Tools -
Weston Multi Seed Grinder
1. Toast the mustard seeds in a skillet over high heat, until they begin to pop (a minute or two).
2. Use the Seed Grinder to grind the mustard into a coarse powder.
3. Mix the fresh ground mustard with the mustard powder, brown sugar, cinnamon, coriander, and mace.
4. Mix together the vinegar, water, and honey, then combine it with the dry ingredients.
5. Heat the mustard in a saucepan over high heat, until bubbling, then reduce to a simmer. Simmer 5 minutes, stirring constantly.
6. Remove from the heat and allow to cool. Store in an airtight container in the refrigerator until ready to use.
