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Homemade Stone Ground Mustard
Prep Time: 00:30
Cook Time: 00:00
1/2 cup brown mustard seeds
1/2 cup white wine
1/4 cup apple cider vinegar
1/4 cup water
1 tsp salt (preferably sea salt or himalayan salt)
1Combine all the ingredients in a jar. Seal tightly and let sit for 1-2 days in a cool dark place.
2Place in a blender and puree to preference - you can blend it completely smooth or leave it with a little texture. The mixture should thicken up so if you still have a lot of whole seeds and liquid separating then you need to blend more.
3Pack into a clear jar and store at room temperature for 2-4 weeks. Taste at the 2 week mark and then every 3-4 days after that until you've reached your desired flavor. Once mellowed to your liking, store in the fridge where it will last up to a year.
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