Alright, you guys. It’s time to back it up just a little bit and make something quick and simple. Summer is coming and we have friends to hang out with and yummy yet healthy food to eat.
I promise you, this will become a new favorite.
Ingredient Spotlight. Two shop favorites do the real work here. Our Serrano Honey Vinegar brings a sweet-heat brightness that tames the mustard's raw edge, while our Garlic Olive Oil rounds everything out with a silky, savory finish.
Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. I'll even put them in a plastic baggie and use the rolling pin over them a few times to slightly crush them.
Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt.
Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated.
Cover and store at room temperature for 2 days to allow the mustard to thicken and become less harsh. Allowing the mustard to sit at room temperature mellows the bite. The longer you allow it to "age" the more mellow it becomes.
Once the mustard is of the desired pungency, transfer to a clean glass and refrigerate covered tightly.
Will keep for up to 2 months refrigerated.
Chef's Notes
Patience is the secret. That two-day rest at room temperature is what mellows the sharp bite, so resist the urge to refrigerate it right away.
Crack the seeds, don't pulverize them. A coarse grind is what gives this mustard its pleasant, whole-grain texture.
Make It Yours
Adjust the grind to taste: leave the seeds coarse for a rustic, whole-grain mustard, or grind finer for a smoother spread.
For a more herbaceous jar, swap in our Tuscan Herb Olive Oil in place of the Garlic Olive Oil.
Allergens: Contains mustard.
Serve with your favorite cheese and crackers! Enjoy.
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