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Whole Grain Thyme Mustard

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"A simple recipe for a grainy, thyme-infused mustard makes a perfect complement for good roasts and grilled steaks. Or purée a spoonful into a vinaigrette."

List of Ingredients

â—¦ 2 cups water
â—¦ 1 cup mustard seeds (a combination of brown and yellow seeds)
â—¦ 1 ½ tablespoons salt
â—¦ ¼ cup dry mustard
â—¦ 2 teaspoons honey or sugar
â—¦ 1 ½ teaspoons sea salt
â—¦ ½ teaspoon garlic powder
â—¦ ¼ cup unfiltered apple cider vinegar (5% acidity)
â—¦ 1 tablespoon fresh thyme leaves


Recipe

Combine first three ingredients in a bowl. Cover and let stand 2 to 4 hours.

Drain mustard seeds in a wire-mesh strainer lined with a coffee filter or cheesecloth, discarding liquid. Pulse seeds in a food processor until crushed. Add dry mustard and next three ingredients. Pulse just until blended.

Transfer mustard mixture to a medium glass or non-metallic bowl; stir in thyme. Cover with plastic wrap and let stand at room temperature up to three days or until slightly bubbly, stirring daily.

Spoon mustard into clean half-pint jars. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Chill for 4 weeks before serving. Store in refrigerator up to one year.

Makes about 3 half-pint jars



• Tricks of the Trade:
Though this mustard is ready to use in less than a week, the sharp tang of mustard seed mellows to a lovely subtle creamy taste over the course of a couple of months.