• 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


  1. 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.
  2. Place the mixture in a food processor along with the salt and process for 1 to 2 minutes until the seeds are coarsely ground.
  3. Add the grated apple and pulse a few times to incorporate.

This makes about 1 2/3 cups mustard.

Note: The mustard will be very pungent at first! Cover and refrigerate for a few days (or to taste) before using.

Re-posted from the Veronica Foods blog.