Harvest, Exchange, Celebrate: Dewitt's Balsamic Mustard

This mustard is simplicity itself, yet it delivers loads of flavor and texture.


| September/October 2005


Dewitt's Balsamic Mustard
Makes about 6 half-pint jars

This mustard is simplicity itself, yet it delivers loads of flavor and texture. For many of us in the exchange group, this has become our house mustard.

1 cup yellow mustard seed
2 tablespoons dry mustard (such as Colman’s double superfine)
1 cup water
2/3 cup balsamic vinegar (about 6 percent acidity)
1/4 cup Champagne vinegar
2 tablespoons granulated sugar
2 teaspoons salt
8 garlic cloves, sliced thin

1. Grind mustard seed in a spice mill until it has the consistency of corn meal. In a small bowl, mix it with dry mustard. Stir in water and let mixture sit for 4 hours, stirring occasionally.

2. Put mixture in a food processor and add balsamic vinegar, Champagne vinegar, sugar, salt, and garlic. Blend until smooth.

3. Pack mustard in sterilized half -pint jars and seal with ring lids. Allow to mature in the jar for a week before use. The mustard will keep, refrigerated after opening, for months.





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