Olive Oil & Vinegar Tasting Room

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Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located in the First Niagra Bank Courtyard

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Gravenstein Apple White Balsamic Mustard

 

Ingredients10329680_10203395425960601_3650587403900331286_o.jpg
1/2 cup plus 3 tablespoons yellow or brown mustard seeds
About 1/4 cup plus 2 tablespoons (1 1/4 ounces) mustard powder
1/2 cup Gravenstein Apple White Balsamic Vinegar
1/2 cup flat hard apple cider
1 1/2 teaspoons kosher salt
1 Granny Smith or Gravenstein or similar tart apple, peeled, cored and finely grated

Directions
Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the balsamic and hard cider overnight. Place the mixture in a food processor along with the salt and process for 1 to 2 minutes until the seeds are coarsely ground. Add the grated apple and pulse a few times to incorporate. This makes about 1 2/3 cups mustard.
The mustard will be very pungent at first. Cover and refrigerate for a few days (or to taste) before using.

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