Pecan Mustard

This is an easy homemade mustard in the style of a grainy Dijon, with the added twist of toasted pecans. The pecans add a depth of flavor and texture that is lovely spread on roasted meats or baked into ham & cheese puffs. Sweeten with honey for a sweet-and-savory dipping sauce.

INGREDIENTS

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
2/3 cup plus 2 tablespoons apple cider vinegar, divided
2/3 cup dry white wine
1 cup pecans
3 tablespoons sugar
1/2 teaspoon turmeric
2 1/2 teaspoons coarse kosher salt

INSTRUCTIONS

1. In a small pot, bring the white wine and 2/3 cup vinegar to a boil, then remove from heat.

2. Place mustard seeds in a glass bowl and pour wine mixture over the top. Cover and let sit overnight at room temperature.

3. Toast pecans at 300˚F for 15 minutes, until deep brown and fragrant. Let cool completely then coarsely chop.

4. Add soaked mustard seeds to the bowl of a food processor fitted with the metal blade. Add remaining 2 tablespoons vinegar, toasted pecans, sugar, turmeric, and salt. Blend until smooth, about 1 minute. Transfer to jelly jars and cover.

5. Let sit in the fridge for 2 days before using to allow the flavors to meld and soften. Store for up to 4 weeks.

Pecan Mustard with salami and a bag of pecans