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Roman mustard

Time 15 minutes
Yields Makes about 2 1/2 cups mustard
Roman mustard
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.

Adapted from “The Mustard Book” by Rosamond Man and Robin Weir.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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