2 ms·

Are you really going to wax poetic about the world's most perfect mustard and not post a recipe for your fellow mustard enthusiasts?

• doodlebugging 3y ago
  Use yellow, brown and black mustard seed and vinegar at a ratio of 1:2 (seed:vinegar). She used apple cider vinegar and soaked the seeds in a mason jar until they had all swelled so they would grind easily. This will take 2-3 days, maybe longer. Add more vinegar if it looks like it is being absorbed. To grind, you will spoon this into the blender and you will probably need to add a couple more tablespoons of vinegar and about a 1/4 cup or so of water to smooth it out. Salt it to taste. The grind is basically done to your personal taste. It is shelf-stable. Enjoy!