Mustards

Roman mustard. Recipe (Mel Melcon / Los Angeles Times / November 2, 2011)

Roman mustard

Total time: 15 minutes, plus 1½ to 2 days soaking time for the mustard seeds

Servings: Makes about 2½ cups mustard

Note: Adapted from "The Mustard Book" by Rosamond Man and Robin Weir.

About ¾ cup plus 1 tablespoon (5 ounces) brown mustard seed

1/2 cup red wine vinegar

3/4 cup unsweetened red grape juice

1 1/2 teaspoons very coarse salt, such as Maldon

1 teaspoon cumin seeds, finely ground

1/4 cup (1 ounce) flaked almonds

1/4 cup plus 1 tablespoon (1½ ounces) untoasted pine nuts

1. Soak the mustard seeds: Place the mustard seeds in a medium glass or ceramic bowl along with the vinegar and grape juice. Mix in the salt and cumin seeds. Set aside, covered (but not sealed airtight), for 36 to 48 hours.

2. Place the mixture in a food processor and process for 1 to 2 minutes until the seeds are coarsely ground. Add the almonds and pine nuts and pulse a few times just until the nuts are completely broken up, careful not to over-process. This makes about 2½ cups mustard.

Each tablespoon: 33 calories; 1 gram protein; 2 grams carbohydrates; 1 gram fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 1 gram sugar; 57 mg sodium.