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Homemade Fennel Mustard
Makes about 1 cup
Time 2 hr 10 min
This intensely flavored mustard is terrific with sausages, grilled pork or strong cheese.
Special Diets:
Ingredients
- 1 tablespoon mustard seeds
- 4 teaspoons fennel seeds
- 2/3 cup powdered mustard
- 1/3 cup cider vinegar
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons fine sea salt
Method
Combine mustard seeds and fennel seeds in a food processor, and pulse a few times.
Add all remaining ingredients plus 5 tablespoons water and process until combined.
Scrape into a jar, cover and leave at room temperature in a dark place for at least 2 days and up to several weeks, tasting it every few days.
When it reaches a sharpness level you like, refrigerate mustard to stop the mellowing process; mustard will become milder the longer it sits.
Stir in more water if it becomes too thick.
The mustard will keep refrigerated for several months.
Nutritional Info:
Per serving: 1 teaspoon, 15 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 110mg sodium, 1g carbohydrates (0g dietary fiber, 1g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon mustard seeds
- 4 teaspoons fennel seeds
- 2/3 cup powdered mustard
- 1/3 cup cider vinegar
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons fine sea salt