Mustard Seed of your Choice
- White (actually Yellow) small and mild
- Black – very rare
- Brown – smaller and more pungent – sinus searing
Soak in liquid of your choice
- 1/4 C mustard seeds
- 1/4 C cider or rice vinegar (alt: white balsamic)
- 1/4 C water
- 1 TBL sugar
- 1/2 tsp salt
- – Let rest 24-48 hours
- Grind into a paste
- Shelf stable about one months or refrigerate for up to 3 months
Dijon Mustard
- Verjuice (juice made from unripe grapes)
Yellow Mustard
White mustard, turmeric,
English Mustard
White mustard, little bit of brown mustard
Dried / Powdered Mustard
Good for cooking as you don’t have to adjust the moisture
