Herbed Mustard
Elevate your condiment game with this fragrant and tangy Herbed Mustard recipe, a delightful fusion of homemade goodness and gourmet flavor. Made with a base of yellow and brown mustard seeds softened in white wine vinegar, this recipe is infused with fresh thyme and rosemary for an earthy, herbaceous twist. A touch of honey adds subtle sweetness, perfectly balancing the bold mustard kick. Customize the texture by blending to your preferred consistency, whether smooth or delightfully grainy. With just 10 minutes of active prep and a few simple steps, this versatile condiment is perfect as a sandwich spread, a dip for pretzels, or a marinade for meats. Crafted to awaken your taste buds, this Herbed Mustard is a simple yet sophisticated addition to your pantry, lasting up to three weeks in the refrigerator.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons Yellow mustard seeds
- 2 tablespoons Brown mustard seeds
- 1 cup White wine vinegar
- 0.5 cup Water
- 1 tablespoon Honey
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Fresh rosemary
- 0.5 teaspoon Garlic powder
- 1 teaspoon Kosher salt
- 0.25 teaspoon Ground black pepper
Instructions
In a small bowl, combine the yellow mustard seeds and brown mustard seeds.
Pour the white wine vinegar and water over the seeds, ensuring they are fully submerged. Cover the bowl and let it sit at room temperature for at least 12 hours or overnight to soften the seeds.
Once the seeds have softened, transfer the mixture to a blender or food processor.
Add the honey, fresh thyme, fresh rosemary, garlic powder, kosher salt, and ground black pepper to the blender.
Blend the mixture on medium speed until it reaches your desired consistency. Blend more for a smoother mustard or pulse for a grainier texture.
Taste and adjust the seasoning, adding more salt or honey if needed.
Transfer the herbed mustard to a clean, airtight jar and refrigerate for at least 24 hours to allow the flavors to meld.
Serve as a condiment, spread, or marinade. Store in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 19.6 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 452 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
