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Rosemary Grapefruit Mustard

Prep Time 5 minutes
Servings 4 ounces (1/2 cup) of mustard
Author Eva Kosmas Flores

Ingredients

  • 1 Tablespoon Plus 1 and 1/4 Teaspoons Yellow Mustard Seeds
  • 1 and 1/2 Teaspoons Brown Mustard Seeds
  • 2 Tablespoons Plus 2 Teaspoons Apple Cider Vinegar
  • 2 Tablespoons Plus 2 Teaspoons Water
  • 2 Teaspoons Rosemary
  • 1/4 Teaspoon Grapefruit Zest
  • 1/2 Teaspoon Grapefruit Juice
  • 1/2 Teaspoon Dark Brown Sugar
  • 1/4 Teaspoon Sea Salt
  • 1 4 Oz. Canning Jar, sterilized

Instructions

  1. In a 4-ounce canning jar, mix together the yellow mustard seeds, brown mustard seeds, vinegar, water, rosemary, grapefruit zest, and grapefruit juice. Cover and allow to sit in the refrigerator for 2 days. Pour the mixture into a blender or food processor with the sugar and salt and blend until it has smoothed out a bit but is still relatively coarse in texture. Keep refrigerated, use within 2 months.

Recipe Notes

Note: Two days of refrigeration before use