Cane Syrup Mustard

Homemade mustard takes even the simplest sandwich to a new and delicious level.

Cane Syrup Mustard
Yields: 1 pint
  • 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
  1. In a large bowl, combine all ingredients. Loosely cover and let stand at room temperature for 2 days.
  2. Place mixture in the container of a blender; purée until mostly smooth. Refrigerate in an airtight glass jar for up to 1 month.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.