Ancient Roman Mustard
This is an adaptation of a recipe from Apicius, an ancient Roman writer who focused on food. It is a great change of pace from regular mustard.
Servings: 2 cups
- 1 cup black or brown mustard seeds
- 1/2 cup almonds, chopped
- 1/2 cup pine nuts, chopped
- 1 cup cold water
- 1/2 cup red wine vinegar
- 2-3 teaspoons salt
Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole. Add the chopped nuts and grind into a paste.
Move everything to a bowl and add the salt and cold water. Mix well and let stand for 10 minutes.
Pour in the vinegar and stir well. When the vinegar is incorporated, pour into a glass jar and store in the fridge. Wait at least 24 hours before using. Mustard made this way will last several months in the fridge.