DIY Honey Mustard
- 1/3 cup malt vinegar
- 1/3 cup water
- 3 tablespoons yellow mustard seeds
- 1/4 cup Domino® Honey Granules
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 1/4 cup unsweetened apple juice
In a bowl, mix together vinegar, water and mustard seeds. Cover bowl and soak for 12 hours (overnight). Strain the seeds from the liquid. Discard remaining liquid.
Add mustard seeds, Honey Granules, salt and cardamom to a blender and purée until smooth. Add apple juice 1 tablespoon at a time, blending between additions until the mustard has reached the desired thickness.
Store in a tightly sealed jar in the refrigerator for 3 to 4 weeks.