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“Mustard lovers will adore this grainy, spicy and tangy spread. Smeared onto a roasting ham, served with pretzels or mixed into a vinaigrette, it's an indispensable condiment.”
READY IN:
96hrs
SERVES:
18
YIELD:
18 tbsp
UNITS:
US

Ingredients Nutrition

Directions

  1. Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
  2. Transfer mustard seeds and liquid to jar of a blender.
  3. Add mustard powder, salt and honey.
  4. Puree until a coarse paste forms, but whole seeds still remain.
  5. Transfer to an airtight container and let rest in refrigerator for 2 days before use.

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