Recipe information
Yield
makes about 1 cup
Ingredients
4
ounces dried apricots
4
1/2 teaspoons yellow mustard seeds
4
1/2 teaspoons brown mustard seeds
2
tablespoons ground mustard
1
/4 cup distilled white vinegar
1
/4 teaspoon coarse salt
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Preparation
Mix the apricots, mustard seeds, ground mustard, and 3/4 cup water in a bowl. Refrigerate, covered, overnight. Put the mixture in a food processor. Add the vinegar and salt; puree. The mustard can be refrigerated, up to 1 week.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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