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.