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)

 

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1. 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.)

2. 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.