It’s a condiment which is used in various parts of the world, but the heat and texture might be different. I don't care much for the generic yellow bottles, but I do like to try different assortments from the jars. This particular recipe is the sort which tickles your sinus and gives you that hit almost like horseradish. Its thermonuclear and if you are addicted to the wasabi peas and that nasal burn you are going to like this. Mustard sauce makes a good marinade for meats and you can also make salad dressings with it. It is a very versatile sauce to have at hand.
Total time – 40 mins
Active time – 10 mins
Yields – 170 ml (3/4 cup)
INGREDIENTS
- 5 tbsp of cracked yellow mustard seeds
- 5 tbsp black mustard seeds
- ½ tsp kosher salt
- 2 tbsp honey
- 1/3 cup apple cider vinegar
- ¼ cup hot water
INSTRUCTIONS
- Mix all the ingredients and cover and let it sit for 30 minutes.
- Blend to a desired consistency, you might add more water to adjust the consistency.
- The sauce will taste a little bitter initially, but in an hour or two it will age and will be ready.
- This stays good up to 6 months.
