Brandy Mustard

  • ¾ cup yellow mustard seeds
  • ¼ cup brown mustard seeds
  • 6 Tbsp brandy
  • 1 1/3 cup cider vinegar
  • 2/3 cup water
  • ½ cup light brown sugar
  • 1 Tbsp Kosher salt

Stir mustard, brandy, vinegar and water together in non-reactive container. Cover and let sit at room temperature for 2 to 3 days. Seeds will swell and soften. Place in food processor, add remaining ingredients, and process until desired consistency (often takes at least 3 minutes of processing). For smoother texture, use blender instead. Refrigerate.

Mustard will be sharp at first but mellows with age.

This mustard is very Dijon-like.

Makes about 3½ cups.

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