Ingredients:

  • 1/4 cup yellow mustard seeds
  • 2 tbsp brown or black mustard seeds
  • 1/4 cup high-quality mustard powder
  • 1/2 cup apple cider vinegar
  • 1/4 cup cold filtered water
  • 1 tsp fine sea salt
  • 1/2 tsp ground turmeric
  • 1 tbsp honey
  • 1/4 tsp garlic powder

Instructions:

  1. In a glass jar or non-reactive bowl, combine the 1/4 cup yellow mustard seeds, 2 tbsp brown seeds, and 1/4 cup mustard powder. Pour in the 1/2 cup apple cider vinegar and 1/4 cup cold filtered water.
  2. Add the 1 tsp sea salt, 1/2 tsp turmeric, 1 tbsp honey, and 1/4 tsp garlic powder. Give it another good whisk to ensure the powder isn't clumping at the bottom. Cover the jar tightly with a lid or plastic wrap and let it sit at room temperature for 24 to 48 hours.
  3. After the soaking period, the seeds should be plump and most of the liquid absorbed. Pour the mixture into your blender or use an immersion blender. Pulse 5-10 times until the mixture looks thick and slightly creamy but still has visible seeds. If it is too thick to move, add a teaspoon of water at a time.
  4. Transfer the blended mustard back into a clean glass jar. At this stage, it will taste incredibly bitter and 'hot' in an unpleasant way. Seal the jar and place it in the refrigerator. Let it rest for at least 48 hours. This allows the volatile oils to mellow and the flavors to marry together.
  5. After the cure, take a peek at your jar. If the mustard has thickened too much, whisk in a tiny bit more vinegar. It should be spreadable but not runny. It's brilliant.