This is a variation of Brad Leone's mustard, it's bold and bright.
INGREDIENTS
3 tablespoons (30 grams) brown mustard seeds
3 tablespoons (30 grams) black mustard seeds (you can substitute more brown mustard seeds if unavailable)
5 tablespoons (50 grams) yellow mustard seeds
1 tablespoon (10 grams) yellow mustard powder
1/4 cup (60 grams) apple cider vinegar
1/4 cup (60 grams) white verjus (or wine wine)
5 tablespoons (60 grams) Sauerkraut juice, strained
1 tablespoon (5 grams) kosher salt
INSTRUCTIONS
Grind dry ingredients together in a spice grinder, mortar & pestle, or blended to desired coarseness.
Transfer dry ingredients to a bowl and stir in wet ingredients until well combined.
Place in glass jar.
Let sit at room temperature in a dark place, checking every day for flavor. Flavor will develop over the next 1-5 days.
Refrigerate. Enjoy!
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