Ingredients:

  • 1/2 cup verjuice
  • 1/4 cup white wine vinegar
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 2 tbsp water

Instructions:

  1. Combine 1/2 cup verjuice, 1/4 cup white wine vinegar, 1 tsp sea salt, and 1/2 tsp garlic powder in a small saucepan.
  2. Bring the mixture to a gentle simmer over medium heat for 10 minutes to mellow the acidity, then remove from heat and let cool slightly.
  3. Place 1/4 cup brown mustard seeds and 1/4 cup yellow mustard seeds into a high-speed blender or food processor.
  4. Pour the warm liquid base over the mustard seeds.
  5. Pulse the mixture several times to break down the seeds, then blend on high until the texture is velvety and smooth.
  6. If the mixture is too thick for the blades to rotate freely, add up to 2 tbsp water, one tablespoon at a time, until the desired consistency is reached.
  7. Pour the blended mustard into a sterilized airtight glass jar and seal tightly.
  8. Let the mustard sit at room temperature for 24 to 48 hours to allow the flavors to cure and the bitterness to mellow.
  9. Transfer the jar to the refrigerator for long-term storage.