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Spicy Brown Mustard

Source of Recipe

From "The Kitchen Pantry Cookbook" by Erin Coopey


Recipe Introduction

"If you could describe mustard in the same way you describe wine, this one would be complex — spicy, tangy, sweet, and nutty, with exotic undertones."

List of Ingredients

â—¦ ½ cup water
â—¦ 1 cup crushed brown mustard seeds or ¾ cup whole brown mustard seed, finely ground
â—¦ ½ cup red wine vinegar
â—¦ 1 teaspoon kosher or coarse sea salt
â—¦ â…› teaspoon ground cinnamon
â—¦ â…› teaspoon ground cloves
â—¦ â…› teaspoon ground nutmeg
â—¦ â…› teaspoon ground allspice
â—¦ ¼ teaspoon black pepper (optional)


Recipe

Combine all the ingredients in a glass or ceramic mixing bowl. Cover with plastic wrap and let sit at room temperature for 1 to 2 days so that the mustard begins to mellow and the flavors meld.

Transfer to an airtight container. Cover and refrigerate overnight and use immediately or refrigerate for up to 6 months.


Makes 1¼ cups


• Note:
I use pre-crushed brown mustard seeds from Penzeys Spices, but you can substitute whole mustard seeds. You will need to grind them into a fine powder using a food processor or spice mill prior to mixing them into the recipe. If you find that the final mustard still seems slightly watery after sitting at room temperature for 1 or 2 days, pour the mustard into a blender or food processor and process until smooth.