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Curry Mustard


· ½ cup white wine

· ¼ cup white wine vinegar

· ¼ cup water

· ¼ cup brown mustard seeds

· ¼ cup yellow mustard seeds

· 1 teaspoon kosher salt

· 1 tablespoon curry powder

· 2 tablespoons brown sugar


  1. 1. Place the wine, vinegar, water, mustard seeds and salt in a small, nonreactive bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for 2 days.

  2. 2. Remove the plastic wrap and transfer the mustard mixture to a blender. Add the curry powder and brown sugar. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. (Keep in mind that it’s not possible for this mustard to reach a completely smooth consistency.)

  3. Transfer the mustard to a small, nonreactive container with a tightfitting lid, cover, and refrigerate for up to 3 months.

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