Spicy Mustard (Senape Piccante)
Author: Mary Ann Esposito
  • 1 Cup brown mustard seeds
  • 1 Cup yellow mustard seeds
  • 2 Cups red wine vinegar
  • 1/2 Cup honey
  • 2 teaspoons fine sea salt
  • 1 teaspoon ground allspice
  • 6 sterilized 1/2-pint jars
  1. Put the mustard seeds in a large noncorrosive bowl and pour the vinegar over them. Cover the bowl tightly with plastic wrap and let the seeds soak for 2 days. As they do, they will absorb the vinegar.
  2. Transfer the mustard seeds to a food processor. Add the honey, salt, and allspice and pulse until a grainy paste if formed. If you want a smoother texture, pulse longer.
  3. Fill the jars with the mustard. Place a round of wax paper slightly larger than the jar opening over the top of each one and cap. Store in the refrigerator for up to 3 months.
This recipe yields 3 pints.

Comments: If you are a spicy mustard fan, you owe it to yourself to try this easy recipe. You'll find it becomes one of your must-have-on-hand ingredients. Use it in marinades and sauces, on pizza, in sandwiches, for dipping bread sticks, or top dainty pieces of cheese with it for an antipasto.

Source: Ciao Italia at ciaoitalia.com

Yield: "3 pints"

Per Serving (excluding unknown items): 588 Calories; trace Fat (0.2% calories from fat); 1g Protein; 169g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 11 Other Carbohydrates.

NOTES : Recipe from "What You Knead" by Mary A. Esposito, (Morrow Cookbooks, 1997)
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/spicy-mustard-senape-piccante/5415/