Homemade mustard takes even the simplest sandwich to a new and delicious level.
Cane Syrup Mustard
Yields: 1 pint
Ingredients
- ¾ cup cane syrup
- ⅔ cup apple cider vinegar
- ⅔ cup dry white wine
- ⅓ cup yellow mustard seeds
- ⅓ cup brown mustard seeds
- 1¼ teaspoons kosher salt
- 1 teaspoon turmeric
- ⅛ teaspoon ground red pepper
Instructions
- In a large bowl, combine all ingredients. Loosely cover and let stand at room temperature for 2 days.
- Place mixture in the container of a blender; purée until mostly smooth. Refrigerate in an airtight glass jar for up to 1 month.
