Recipe Archives->Preserving->Honey Walnut Mustard

Honey Walnut Mustard

1 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 1/3 cup walnut pieces (it's a bagful)
1 Tablespoon kosher salt

4 Tablespoons honey
1/4 cup walnut oil
1/4 cup balsamic vingear

1 cup water (or more, depending on consistency desired)

Crack mustard seeds in a food processor. Add walnut pieces and
salt, continue to blend, scraping as necessary to insure thorough
mixing.  Drizzle in the honey, walnut oil, and balsamic vinegar.
Mixture will become quite thick. When this happens, add the water
a little at a time, scraping as necessary, until something just a
little thinner than the desired consistency of the end product is
reached (mustard will "set up" as it ages, since it is a natural
thickener). Put into 8 ounce jars, cover with lids, and refrigerate
at least 2 weeks before using.

YIELD: 3 one-cup jars

I'm reposting the entire recipe from last week with a fairly major
correction. I mentioned that mustard is a natural thickener, but
I bet walnuts are too. I checked out the progress of this mustard
yesterday and it was so thick it was practically cheese. No problem.
I put the 3 pints of solid mustard into the food processor and
added some more honey, basamic vinegar, and water - mostly the
latter for a total of two cups! It now has a creamy texture again
and I have 5 pints of mustard instead of 3.

Printable version: honey-walnut-mustard.txt.