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Categories: Sauces and condiments, Vegetarian

Hard cider mustard

Hard cider mustard
Mel Melcon / Los Angeles Times

Lately, I've been on a homemade mustard kick. Think mustard, and your thoughts might veer first toward the bright yellow stuff in a squeeze bottle. Or maybe you prefer something a little less mild, as you reach for your favorite ... Read more

Total time: 15 minutes, plus overnight soaking time for the mustard | Makes about 1 2/3 cups mustard
  • About 1/4 cup plus 3 tablespoons (2 1/2 ounces) brown mustard seeds
  • Scant 1/4 cup (1 1/4 ounces) black mustard seeds
  • About 1/4 cup plus 2 tablespoons (1 1/4 ounces) mustard powder
  • 1/2 cup cider vinegar
  • 3/4 cup flat hard apple cider
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 tablespoons sugar
  • 1 Granny Smith or similar tart apple, peeled, cored and finely chopped

Step 1Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the cider vinegar and hard cider. Set aside, covered (not airtight), for 24 hours.

Step 2Place the mixture in a food processor along with the salt and sugar, and process for 1 to 2 minutes until the seeds are coarsely ground. Add the chopped apple and pulse a few times to incorporate. This makes about 1 2/3 cups mustard.

Step 3The mustard will be very pungent at first. Cover and refrigerate for a few days (or to taste) before using.

Each tablespoon:
41 calories; 2 grams protein; 4 grams carbohydrates; 1 gram fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 2 grams sugar; 65 mg sodium.
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