Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Mustard From Seed

Servings: 1

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• mustard seeds (60 g)
• apple cider vinegar (45 ml)
• water (20 ml)

Directions

• Soak 60 g (60ml) of mustard seeds in a mixture of 45ml (3 tbsp) of apple cider vinegar and 20ml of water.
• Let soak for a few days, or until seeds have expanded 3 times their size (from 3 to 7 days). If the seeds have soaked up all of the liquids, add more water.
• Drain the seeds from the liquids. Reserve liquids for later.
• If you've got a blender or food processor, purée the seeds until smooth. Otherwise, add a small quantity of seeds in your mortar and grind them down with your pestle. Repeat until the seeds are crushed and puréed - the mixture doesn't need to be perfectly smooth.
• Add the reserved liquid from before, bit by bit, until you get a nice smooth consistency.
• Store into a glass jar at room temperature, and enjoy!

Nutrition Data (Per Serving)