Wonderful in potato salad and coleslaw, good with sausages, and a zippy addition to grilled cheese!

• 1/2 cup yellow mustard seed, or a mix of yellow and brown seed
• 2 teaspoons dill seed
• 1 teaspoon caraway seed
• 1 teaspoon celery seed
• 1 tablespoon prepared horseradish (optional)
• 1/4 cup each white wine and white vinegar
• 1/2 cup water
• 1/2 teaspoon salt

Combine all ingredients in a bowl and soak for 24 hours.

Transfer to a blender or food processor and blend until it is as fi ne as you want. Scrape down the sides and add a little more water if needed. Transfer to a jar and let ripen, uncovered, for a few hours. Cover and store in the fridge for 3 or 4 weeks before using. Yields about 11/2 cups.

-Joan Kocsis

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