- Cooking time 10 minutes
- Total time 10 minutes
Ingredients
Method
In food processor, pulse mustard with 1/4 cup cold water until mixture forms thick paste (scrape down bottom and sides of container once). Add remaining ingredients; pulse, scraping down bottom and sides of container once, until mixture is smooth, about 1 minute.
Using sterilized metal ladle, pack mustard into 4 hot (sterilized) 1/2-cup glass jars, leaving 1/4-inch headspace. Using rubber spatula, gently scrape down sides of jars to remove air bubbles. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight. (Make-ahead: Can be refrigerated for up to 6 months.)
Nutritional facts Per serving: about
- Iron 0.1mg
- Sodium 10mg
- Sugars 2g
- Calories 15
- Total fat 1g
- Saturated fat 0g
- Total carbohydrate 2g
