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ancient Roman mustard

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. 

Course Condiment
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Serves 2 cups
Author Hank Shaw

Ingredients

  • 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

Instructions

  1. 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.
  2. Move everything to a bowl and add the salt and cold water. Mix well and let stand for 10 minutes.
  3. 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.