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  • Michelle Schwartz

Whole Grain Mustard

A customer shared this recipe with us so we would like to pass it on to you! It takes a little over a week to make but is well worth the effort. Mary made this recently and I must say I am a fan.

This mustard is tangy and spicy, but mellows when paired with meats. It's really good on burgers and bratwurst. Mary made some gourmet turkey sandwiches with buttered toast, warmed turkey, strawberry jam, lettuce, tomato and this mustard. OH. MY. WORD.

1 1/4 cups white wine vinegar (5% acidity), divided

1 1/4 cups red wine vinegar (5% acidity), divided

1/4 cup dry white wine

2 tbsp. honey

Step One:

Stir together 1 cup white wine vinegar, 1 cup red wine vinegar, and brown and yellow mustard seeds in a clean 1 quart jar. Cover with a lid and let stand at room temperature for 5 days, adding more red or white vinegar if the seeds look dry.

Step Two:

Stir in remaining 1/4 cup white wine vinegar and 1/4 cup red wine vinegar, white wine and honey. Stir in mustard powder. Cover with lid and let stand for 5 more days. Mixture will be bubbly.

Step 3:

Process the mustard mixture, salt and pepper in a food processor 1 1/2 minutes or until slightly creamy, stopping to scrape down sides. Sterilize jars and prepare lids. Fill, seal and process jars for 15 minutes. Remove jars from water and let stand undisturbed at room temperature for 24 hours.

*The food processor does not completely puree the mustard. It helps produce a creamy mustard with lots of whole seeds.

Makes 4 (1/2 pint) jars

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