Whole Grain Mustard

Keith Dresser, America's Test Kitchen

Makes about 2 cups

Ingredients

• • ½ cup apple cider vinegar

  • ¼ cup yellow mustard seeds

  • ¼ cup brown mustard seeds

  • ¼ cup beer or water

  • 2 teaspoons light brown sugar

  • ¾ teaspoon salt

Method

• 1. Combine vinegar, mustard seeds, and beer in medium bowl.

  2. Cover with plastic wrap and let stand at room temperature for at least 8 hours and up to 2 days.

  3. Process soaked mustard seeds with sugar and salt in food processor until coarsely ground and thickened, about 1 minute, scraping down bowl as necessary.

  4. Transfer mustard to container and let stand at room temperature until it achieves desired spiciness, then refrigerate for up to 2 months.