- 6 Tbsp whole mustard seeds
- 1/2 cup mustard powder
- 1/2 cup "cold" water
- 2 tsp Himalayan salt
- 1/2 tsp ground turmeric
- 1/2 tsp erythritol (Swerve)
- 1 Tbsp minced fresh herbs (optional)
- 3 Tbsp “Braggs" apple cider vinegar
Grind the whole mustard seeds for a few seconds in a coffee grinder, or food processor. Don't over grind, leave it just a little coarse.
Put the semi-ground seeds into a bowl and add the salt, mustard powder, and seasonings.
Pour in the cold water and stir well. Let it rest for up to 10 minutes. The longer you let it sit, the mellower the mustard will be.
Then pour in the vinegar, and stir. Place into a glass jar and store in the fridge. It will thicken up overnight.
Wait at least 12 hours before using.
Will keep for up to a year in the Refrigerator