product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

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.
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.

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.
See our Terms of Service.
  • 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