P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

Mike’s Whole-grain Mustard
Nov. 27th Show

Ingredients: 16 oz

1/2 cup Mustard Seeds, Dark
1/2 cup Mustard Seeds, Light
1 cup Vinegar, blond* (Champagne, white wine etc)
1 cup Water, cold
1 Tbs Salt, Kosher
1/2 - 3/4 cup Honey
Optional: Add a pinch of dry mustard or wasabi for some extra heat.
*”Blond” refers to any light-colored vinegar.

Procedure:
In a coffee or spice grinder, place 1/2 cup each dark and light mustard seeds, grind to a powder. In a separate glass bowl, mix together the 1 cup powdered mustard and 1 cup of water. Let stand for 30-minutes.

Place mustard mixture, 1 cup vinegar, 1/2 - 3/4 cup honey and salt in blender. Process until mixture obtains a grainy texture. Add more honey if it appears too dry. (Optional: add a few additional dark and light mustard seeds. If add, then reprocess a bit longer to break up the seeds but not completely.)

Pour into sterilized jar and seal. Store in cool dark place and allow to mellow for 3 weeks. Refrigerate after opening.