Brown Mustard Seeds have a sharp but balanced taste and aroma that are released when toasted or ground. Soaking the seeds allows for a smoother puree and easier release of the essential oils in the seeds. For added heat, this recipe uses a modest shot of cayenne pepper.
Prep time: 10 min
Cook time: 0 min
Total time: 10 min
Makes 2 cups
Place mustard seeds and vinegar in small bowl or container, cover, and let soak at room temperature for 1 day.
Transfer mustard seeds and liquid to blender. Add salt, brown sugar, allspice, ginger, cayenne and nutmeg. Purée until smooth, adding 2 tablespoons of water at time to thin consistency as needed. Transfer to airtight container and let rest in refrigerator for 2 to 3 days before use.
Note, Yellow mustard seeds can be used as a substitute in this recipe, which will give the mustard a traditional yellow mustard color.