Grainy Mustard

Mustard almost always contains white or wine vinegar, and since I use only unfiltered apple cider vinegar, that can be problematic for me, so discovering just how easy it was to make my own by soaking and blending a duo of brown and yellow mustard seeds with a few other ingredients was a breakthrough. The result really does look like store-bought. Bonus: Mustard seeds contain selenium, an antioxidant, and omega-3s.

Makes 1 cup

• ¼ cup yellow mustard seeds
• ¼ cup brown or black mustard seeds
• 1 cup unfiltered apple cider vinegar
• 1 medium shallot, peeled
• 1 to 2 tablespoons water, or more as needed

Place the mustard seeds in a medium bowl and cover with the vinegar. Cover and refrigerate until the mustard seeds are fully plumped, 24 hours.

Transfer the seeds and vinegar to a blender, add the shallot, and blend, drizzling in water by the tablespoonful, until the mixture resembles store-bought grainy mustard—partly smooth, but with some mustard seeds still intact. The mustard keeps indefinitely, refrigerated in an airtight container.