TWO DIY GRAINY MUSTARD RECIPES ~ for Type Os

RECIPE 1:
1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
3/4 cup white wine
1 1/2 tsp. sugar
1 tsp. salt
(Perhaps some water to thin if too much of the wine evaporates overnight.)    

Place the mustard seeds in glass bowl and cover with wine.

Cover with plastic wrap and leave at room temperature overnight.

Next day, blend about 2/3 of the mustard mixture with salt and sugar in food processor fit with steel blade for about 5 minutes.

Fold in the remaining 1/3 grains to make a nice grainy mustard.

Store in glass jar in fridge for about a couple days prior to using.

Adapted from recipe at:  http://blog.katescarlata.com/2012/03/12/simple-homemade-grainy-mustard/

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RECIPE 2:
TOTAL TIME: 10 min., plus about 2 days’ standing         YIELD: 1 1/2 cups


1/4 cup yellow mustard seeds
1/2 cup cold water
1/2 cup white wine
1 teaspoon kosher salt

Place mustard seeds in a medium-size bowl. Stir in the water and the wine. Cover and let stand overnight.

Puree mustard with salt until you reach the desired consistency. Transfer to an airtight container and refrigerate for 24 hours before using.

NOTE: After pureeing, flavor the mustard by adding black pepper, chopped garlic, herbs, honey, horseradish or chopped shallot.

Adapted from recipe at: http://www.nytimes.com/recipes/12577/Grainy-Mustard.html