+
0 (0)

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.


HAVE YOU TRIED


Swordfish with Provencal mashed potatoes
Swordfish with Provencal mashed potatoes

Mediterranean poached striped bass
Mediterranean poached striped bass

Chicken Teriyaki Bento
Chicken Teriyaki Bento

Sisley Italian Kitchen Cioppino
Sisley Italian Kitchen Cioppino

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Zucchini relish
Green cilantro sauce (mojo verde)
Charmoula
Boysenberry compote