Homemade mustard with organic yellow mustard seeds

Ingredients

• 60 g yellow mustard seed
• 60 ml white wine vinegar
• 30 ml cold water
• 3 g sea salt
• 1 tsp honey or maple syrup
• 1/2 tsp ground turmeric

Cook Time

1. 1
   Soaking seeds: Put 60 g organic yellow mustard seeds (whole) in a clean glass jar or bowl. Pour 60 ml white wine vinegar and 30 ml cold water over them. Stir briefly and cover. Let the seeds soak for at least 12 hours at room temperature, so they fully hydrate and the sharpness develops well.
2. 2
   Blending: Pour the soaked seeds with the soaking liquid into a blender or food processor. Add 3 g fine sea salt and blend on medium-high speed for 2 to 3 minutes, until the desired texture is reached. Stop occasionally to scrape down the sides.
3. 3
   Season to taste: Taste and add as desired 1 tsp honey or maple syrup (optional) and 0.5 tsp turmeric powder (for color, optional) and blend briefly again. The mustard will still be quite liquid at this point, but will thicken after chilling.
4. 4
   Aging and storage: Transfer the mustard to a sterilized glass jar. Close and refrigerate for at least 24 hours before use so the flavors can develop further. Keep refrigerated for up to 4 weeks.
5. 5
   Variations: use apple vinegar for a slightly sweeter tone, or add a tsp horseradish powder for extra sharpness.
6. 6
   For a coarser mustard, blend for a shorter time or crush the seeds in a mortar instead of blending. The mustard becomes firmer after chilling.