HOMEMADE AMERICAN-STYLE MUSTARD (about 1-½ cups)
½ cup yellow mustard seeds
¾ cup cider vinegar
1/3 cup water
1-¼ teaspoons sugar
1-½ teaspoons salt, plus more to taste
¼ teaspoon turmeric, or to taste (optional)
- Soak the mustard seeds in vinegar and water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover.)
- Puree the mixture in a food processor with sugar and salt until almost smooth, about 2 minutes. Thin to desired consistency with additional water and season with more salt if necessary. Add turmeric if you want a brighter yellow color.
NOTE: Mustard keeps, covered and chilled, 1 month.