Vermont Maple Balsamic$14.50 – $34.95
Frantoio/Leccino- Medium (Chile)$14.50 – $34.95
Barrel-Aged Organic Red Wine Vinegar$14.50 – $34.95
Melgarejo Hojiblanca – Robust (Spain)$14.50 – $34.95
Oro Bailen Picual- Medium (Spain)$14.50 – $34.95
Gravenstein Apple Balsamic Mustard
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
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.
Place the mixture in a food processor along with the salt and process for 1 to 2 minutes until the seeds are coarsely ground. Add the grated apple and pulse a few times to incorporate.
This makes about 1 2/3 cups mustard.
The apple balsamic mustard will be pungent at first. Cover and refrigerate for a few days (or to taste) before using.