This mustard needs to be made ahead of time to allow the flavor to mellow. After that, it'll last for months in the refrigerator. Use on grilled potatoes, chicken or fish and, of course, sandwiches.
½ cup yellow mustard seeds 2 tablespoons yellow mustard powder ¾ cup water ¾ cup white wine vinegar 2 tablespoons honey 1 tablespoon Turbinado sugar 2 teaspoons sea salt 1 ½ teaspoons cracked black pepper ½ tablespoon dried thyme ½ tablespoon lemon balm ½ tablespoon dried rosemary ½2 tablespoon dried basil
Grind the mustard seeds in a spice grinder until coarsely ground. Combine the ground mustard seed and dry mustard in a bowl and cover with the water; stir to blend. Cover and let the mixture stand at room temperature for 4 hours, stirring occasionally. Transfer the mixture to a food processor, add remaining ingredients and blend until mixture is a smooth, spreadable paste. (Add a bit more water, if mixture is too thick.) Transfer into a clean jar with a lid, cover and store at room temperature up to 2 weeks. The longer it stands, the milder the mustard will be.
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from Monterey Bay Herb Company ~ Recipe Archive
