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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 1/2 cup (90 g) mustard seeds
- 5 tablespoons (75 ml) water
- 2 tablespoons maple syrup
- Scant 2 tablespoons neutral oil
- 1 1/4 cups (300 ml) white wine vinegar
- 1 tablespoon ground turmeric
- Pinch of cayenne pepper
- 1 teaspoon salt
Method
- In a powerful food processor, combine the mustard seeds, water, maple syrup, oil, one-third of the vinegar, the turmeric, the cayenne, and the salt and process on high speed.
- (If it is not powerful, you will end up with more whole seeds, which is okay but not ideal.)
- Once you start, the seeds will bounce around like money in a money cage.
- When the seeds stop bouncing around, slowly add the rest of the vinegar.
- When the blade stops spinning well and the mustard is thick, its ready.
- Transfer to a tightly capped jar and store in the fridge for up to a month.
