Coarse Ground Mustard
Recipe type: Pantry
Serves: 1 Cup
  • ½ cup dry white wine, such as Sauvignon Blanc or Chardonnay
  • ½ cup white wine vinegar
  • ¼ cup brown mustard seeds
  • ¼ cup yellow mustard seeds
  • ½ tsp kosher salt
  1. Place all ingredients in a small glass bowl. Stir to fully incorporate and cover tightly with plastic wrap. Let sit at room temperature for 2 days.
  2. Remove the plastic wrap and transfer contents to a blender (an immersion blender also works very well). Blend for approximately 30 seconds or to desired consistency.
  3. Transfer the mustard to a sterilized, small glass container with a tight fitting lid. May be kept refrigerated for up to 3 months – the longer the mustard sits, the less spicy it will become.
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