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Grainy Thyme Mustard

I swear to god, if I had known how easy it is to make my own grainy mustard, I would have been doing this ten years ago. I love condiments of all kinds but I am a mustard addict. I couldn't even tell you how many jars of fancy mustard I have in my fridge at this very moment. I should own shares in Maille by this point if you measured the actual amount of their grainy mustard I go through a month. I just know that there is so much mustard that I can't find room for anything else most of the time so we are forced to eat nothing but canned foods with mustard sauce. Okay, it's not that bad but it's close.

For my first batch I knew I should be keep it simple because I also know this is just my first of many, many batches of mustard. Just a pinch of thyme from my garden for this jar but there will be more and they will get fancy.

Grainy Thyme Mustard

adapted from Honest Cooking

2 tbls dark mustard seeds
2 tbls yellow mustard seeds
1/4 cup white balsamic vinegar
1/4 cup water
1 tbls balsamic vinegar
1 tsp hot dry mustard
pinch kosher salt
the leaves from a couple sprigs of thyme

Put all of the ingredients into a container, preferably a glass jar and let it sit in the fridge for two days. I let this batch sit for three without any harm done. Throw it in the food processor and buzz til smooth. The yellow mustard seeds will puree but the brown will remain whole, giving it the great texture. Mine was kind of liquidy at first and I panicked but I left it in the fridge for another day or two and it thickened right up.

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