Difficulty: Easy Prep time: 20 min plus 1 day of soaking time. Cook time: 0
Yield: 1 ½ cups
¼ cup yellow mustard seeds ¼ cup brown mustard seeds ¼ cup white wine vinegar ¼ cup balsamic vinegar ½ cup water 2 teaspoons salt ¼ teaspoon black pepper 2 Tablespoons brown sugar
1. Soak mustard seeds in vinegars. If they are not completely covered, add some water to cover. Let sit at room temperature for 1 day. 2. The next day, place all ingredients in a blender. Puree until the mustard has become smooth, but still with some pieces of mustard seeds left. 3. Refrigerate for up to 2 weeks.