View this post on Instagram

A post shared by America’s Test Kitchen (@testkitchen)

Ingredients:

• 4 tablespoons black mustard seeds
• 4 tablespoons yellow mustard seeds
• ¼ cup dry white wine
• ½ cup white wine vinegar
• ¼ cup water, as needed

Instructions:

1. Add the mustard seeds, white wine, and vinegar into a container and stir. Cover with clingfilm and allow to sit for 24 hours. This will make a fairly spicy mustard—if you want it milder, swap out some of the black seeds for yellow. 
2. The next day, add the mixture to a food processor and blend. Add water as you go, depending on how thick you want the mustard to be. 
3. Once thick, transfer the mustard to a jar and add salt to taste. 
4. Allow the mustard to sit in the fridge for 1-2 days to allow the flavors to develop. 
5. If the mustard begins to separate, give it a good stir. Consume within 4 weeks. 

The post Yes, You Can Totally Make Your Own Mustard appeared first on falafelandcaviar.com.

If you really want to impress your friends, make your own at home! It’s actually really simple, vegan, gluten-free, and totally delicious.

Ingredients

For homemade mustard, you obviously will be needing mustard seeds! A lot of people don’t know that mustard comes from a seed, which makes it one of the healthier condiments.

This mustard requires:
6 tablespoons of brown mustard seeds
5 tablespoons of yellow mustard seeds
2 tablespoons of kosher salt
1 tablespoon of yellow mustard powder
1/4 cup of apple cider vinegar
1/4 cup of white verjus or white wine vinegar
5 tablespoons of the juice from sauerkraut

Recipe

Blend together the mustard seeds and then mix it with the mustard powder and salt.

For the wet liquids, you can keep them cold or room temperature for spicier mustard, but for one that’s milder, warm them slightly.

Then, mix them with the mustard mixture, pour it into a jar, and let it sit at room temperature for 1-7 days to thicken and ferment slightly.

Once it’s at the thickness you like, store it in your fridge for a couple of months at least.

The post Homemade Mustard is a Surefire Way to Boost Your Summer Picnics appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by America’s Test Kitchen (@testkitchen)

Ingredients:

• 4 tablespoons black mustard seeds
• 4 tablespoons yellow mustard seeds
• ¼ cup dry white wine
• ½ cup white wine vinegar
• ¼ cup water, as needed

Instructions:

1. Add the mustard seeds, white wine, and vinegar into a container and stir. Cover with clingfilm and allow to sit for 24 hours. This will make a fairly spicy mustard—if you want it milder, swap out some of the black seeds for yellow. 
2. The next day, add the mixture to a food processor and blend. Add water as you go, depending on how thick you want the mustard to be. 
3. Once thick, transfer the mustard to a jar and add salt to taste. 
4. Allow the mustard to sit in the fridge for 1-2 days to allow the flavors to develop. 
5. If the mustard begins to separate, give it a good stir. Consume within 4 weeks. 

The post Yes, You Can Totally Make Your Own Mustard appeared first on falafelandcaviar.com.

If you really want to impress your friends, make your own at home! It’s actually really simple, vegan, gluten-free, and totally delicious.

Ingredients

For homemade mustard, you obviously will be needing mustard seeds! A lot of people don’t know that mustard comes from a seed, which makes it one of the healthier condiments.

This mustard requires:
6 tablespoons of brown mustard seeds
5 tablespoons of yellow mustard seeds
2 tablespoons of kosher salt
1 tablespoon of yellow mustard powder
1/4 cup of apple cider vinegar
1/4 cup of white verjus or white wine vinegar
5 tablespoons of the juice from sauerkraut

Recipe

Blend together the mustard seeds and then mix it with the mustard powder and salt.

For the wet liquids, you can keep them cold or room temperature for spicier mustard, but for one that’s milder, warm them slightly.

Then, mix them with the mustard mixture, pour it into a jar, and let it sit at room temperature for 1-7 days to thicken and ferment slightly.

Once it’s at the thickness you like, store it in your fridge for a couple of months at least.

The post Homemade Mustard is a Surefire Way to Boost Your Summer Picnics appeared first on falafelandcaviar.com.