Honey Mustard
Ingredients
- 175 g cider vinegar
- 120 g water
- 72 g yellow mustard seeds
- 36 g brown mustard seeds
- 12 g salt
- 0.8 g xanthan gum
- 0.8 g turmeric
- 275 g honey
Instructions
- Combine vinegar, water, yellow mustard seeds, and brown mustard seeds in medium bowl. Cover with plastic wrap and let stand at room temperature for 12-24 hours.
- Measure out ½ cup of mustard seeds and set aside. Combine honey, salt, xanthan gum, and turmeric in the jar of an immersion blender. Add remaining vinegar–mustard seed mixture and blend until smooth. Return to bowl and stir in reserved whole mustard seeds.
- Portion mustard into jars. Cover and let mustard stand at room temperature for 24 hours. Refrigerate.
Testing Notes
- 60:40 mustard:honey
- 2:1 yellow to brown mustard seeds
- 2% salt enough? Increase to 3% (18 g)?
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