- 1/2 cup plus 3 Tbsp. yellow or brown mustard seeds
- 1/4 cup plus 2 Tbsp. (1 1/4 ouncemustard powder
- 1/2 cup Gravenstein Apple White Balsamic Vinegar
- 1/2 cup flat hard apple cider e.g. Woodchuck Granny Apple
- 1 1/2 Tsp . kosher salt
- 1 Granny Smith or Gravenstein peeled, cored and finely grated, or similar tart apple
Soak the mustard seeds: place the mustard seeds and mustard powder in a medium glass or ceramic bowl along with the balsamic vinegar and hard cider. Allow to stand overnight.
Place the mixture in a food processor, along with the salt, and process for 1 to 2 minutes until the seeds are coarsely ground.
Add the grated apple and pulse a few times to incorporate.
The mustard will be very pungent at first. Cover and refrigerate for a few days (or to tastbefore using.
Yields approximately 1 2/3 cups mustard.