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Nutrition Facts
Serving Size 1 cups 180g Recipe makes 1 1/2 cups) The following items or measurements are not included below: 1/3 cup balsamic vinegar 3 tablespoons white wine vinegar
Calories 418
Calories from Fat 193		(46%)
Amount Per Serving		%DV
	Total Fat 21.5g	33%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 14.8g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3106mg		129%
Potassium 519mg		14%
Total Carbohydrate 43.7g		14%
	Dietary Fiber 11.0g	44%
	Sugars 21.9g
Protein 18.8g		37%
how is this calculated?

Balsamic Mustard

Recipe #386563 | 4 min | 4 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cookin-jo
Aug 21, 2009

A dark, sweet and mellow mustard which may be used in vinagrettes or savoury meat dishes. This mustard is easy to make and keeps for months in the refrigerator. Please see note at bottom regarding pantry storage.

1 1/2 cups (change servings and units)

Ingredients

1/2 cup mustard seeds (light or dark)
2 tablespoons mustard powder
1/2 cup water
1/3 cup balsamic vinegar
3-4 tablespoons white wine vinegar (or rice vinegar)
2 tablespoons sugar
2 teaspoons salt
1 large garlic clove, sliced

Directions

1
Grind mustard seeds in a spice grinder, mortar and pestle, or mini food processor, until a fine meal texture. (Add the mustard powder if the seeds aren't grinding up.).
2
Place in a bowl and stir in the water.
3
Let stand, uncovered and unrefrigerated, for 1 - 4 hours, stirring occasionally.
4
Scrape into food processor, add remaining ingredients, and process until quite smooth.
5
Taste and add balsamic vinegar, sugar, salt or garlic to taste, keeping in mind that the flavours will mellow over time.
6
Place mustard into a clean, dry jar and cover tightly.
7
Note: The original recipe states that the mustard will keep indefinitely on the shelf or refrigerated. I have not tried keeping it unrefrigerated so please do so at your own discretion.