Homemade Stoneground Mustard
Looking for a fun appetizer idea? Make a batch of this Homemade Stoneground Mustard and whip up a cheddar cheese charcuterie board!
Servings: 64 servings
Ingredients
For the Stoneground Mustard
- ½ cup brown whole mustard seeds
- ¼ cup yellow whole mustard seeds
- ½ cup dry mustard
- 1 tsp salt
- 1 tsp ground turmeric
- ½ cup cold water
- 3 Tbsp white wine vinegar
- 1 Tbsp honey
For the Charcuterie Board
- Cabot Vermont Sharp Deli cheese bar sliced
- assorted other Cabot cheeses sliced
- crusty baguette sliced and lightly toasted
- stoneground mustard see above
- pecans lightly toasted
- almonds lightly toasted
- thinly sliced prosciutto
- various olives
Instructions
For the Stoneground Mustard
- Using a spice or coffee grinder, add mustard seeds and grind for several seconds. (Note: This can also be done by hand using a mortar and pestle.) The goal is to crush some of the mustard seeds, but also leave some seeds whole.
- Transfer the seed mixture into a medium bowl and add dry mustard, salt, turmeric and water; stir until well combined. Let mixture rest for 30 minutes.
- Add vinegar and honey; stir until well combined. Cover bowl and refrigerate overnight.
For the Charcuterie Board
- Arrange sliced cheeses in various spots on charcuterie board.
- Add toasted baguette to the board.
- Fill in gaps with remaining items (mustard, pecans, almonds, prosciutto and olives).
