Soak mustard seeds in vinegar and water at room temperature for 2 days. (If seeds are not submerged add just enough additional water to cover).
Puree mustard seed/water mixture in food processor with sugar and 1 1/2 t. salt until almost smooth, about 2 minutes. Thin to desired consistency with additional water and season with salt.
Keeps chilled in refrigerator 1 month.
This basic mustard recipe begs for experimentation with your own additions. Be creative!
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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 6 (38%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 175.5mg||6 %|
|Potassium 29.5mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 1g|
|Protein 0.6g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 16
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