Rosemary-Orange Mustard

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Rosemary-Orange Mustard

 

This grainy mustard is spicy hot but great for cooking or dipping pretzels. The

flavor improves after a few days so plan accordingly.

 

1/4 cup yellow mustard seeds

1/4 cup brown mustard seeds

1 1/2 tablespoons dry mustard

1/4 cup water

1/4 cup cider vinegar

1/4 cup white wine

minced zest of one orange, about 1 heaping tablespoon

juice of same orange

1/4 cup minced fresh rosemary leaves

few dashes of salt, to taste

 

In a blender grind the mustard seeds to the texture of cornmeal. Transfer to a

small bowl and stir in remaining ingredients. Allow to sit at room temperature

for a couple of hours. Stir again and taste for salt, adding more if desired.

Store, covered, in the refrigerator for up to a month. 1 cup mustard

 

 

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