Apple Cider Mustard

This homemade apple cider mustard recipe has a bold, tangy bite balanced by fruity apple cider and honey. Made from scratch, it's delicious with roasted meats, sandwiches, and sausages.

Course Condiments

Cuisine American

Prep Time 10

Resting Time 1

Total Time 1 10

Servings servings

Calories 39kcal

Author Diane Gail

Ingredients

1/2 cup yellow mustard seeds
6 tablespoons mustard powder
3/4 cup apple cider
1/2 cup apple cider vinegar
3 tablespoons honey
1 teaspoon salt

US Customary - Metric

Instructions

Combine the yellow mustard seeds, mustard powder, apple cider, and apple cider vinegar in a clean quart-sized jar. Stir well to combine.
Cover the jar loosely and let the mixture rest at room temperature for 24 hours to soften the mustard seeds.
Add the honey and salt. Blend with an immersion blender until the mustard seeds are broken down to your liking, scraping down the sides of the jar as needed. The mustard will thicken as it rests.
Cover the jar and refrigerate for at least 1 week to allow the sharp mustard flavor to mellow before tasting.
Taste the mustard and add more honey if desired to balance the sharpness. Stir well to incorporate before serving.

Notes

Mustard's sharp bite mellows with time. Taste it too soon, and you may adjust a flavor that simply needs more time to develop.
After the resting period, taste the mustard and add more honey if you prefer a sweeter flavor.
If the mustard is still too pungent but you don't want additional sweetness, gently warm it over low heat, stirring frequently. Avoid boiling, as excessive heat can dull the flavor.
The mustard will be relatively loose immediately after blending and will continue to thicken as it rests in the refrigerator.
Keep the mustard covered in the refrigerator and always use a clean, dry spoon when serving.

Nutrition