Directions:
- In a small bowl, combine mustard seed and dry mustard; set aside.
- In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
- Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes).
- The mixture will thicken upon standing.
- If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.58 Kcal (296 kJ) | ||
| Calories from fat | 24.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 4% | |
|---|---|---|---|
| Sodium | 511.16mg | 21% | |
| Potassium | 133.75mg | 3% | |
| Total Carbs | 7.59g | 3% | |
| Sugars | 4.13g | 17% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 2.25g | 4% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 62.29 Kcal (261 kJ) | ||
| Calories from fat | 21.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 4% | |
|---|---|---|---|
| Sodium | 451.13mg | 21% | |
| Potassium | 118.04mg | 3% | |
| Total Carbs | 6.7g | 3% | |
| Sugars | 3.65g | 17% | |
| Dietary Fiber | 1.24g | 6% | |
| Protein | 1.98g | 4% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.8mg | 5% | |
| Calcium | 33.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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