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Whole Grain Apricot Mustard [Immersion Blender]

Fresh or dried apricots pair well with whole grain mustard, making it easy to create your own condiments free of the additives and fillers in store-bought versions.
whole grain mustard

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , Heart Friendly , Mediterranean , Vegetarian

Allergens: Gluten

Yield:

3 cups (24 servings)

Total Time:

35 minutes, 30 seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • ½ cup (90 g) yellow mustard seed
  • ¼ cup (40 g) brown mustard seeds
  • 1 cup (240 ml) apple cider vinegar
  • ½ cup (120 ml) pale or dark ale beer
  • ½ cup (60 ml) honey
  • 1 cup (175 g) dried apricots
  • kosher salt, optional, to taste
  • 1 cup (240 ml) water

Directions

  1. Place the yellow and brown mustard seeds, apple cider vinegar, beer, honey and dried apricots into a medium sauce pan over medium-low heat. Cook for approximately 20-25 minutes or until the vinegar has reduced by about ⅔. Add the water and bring back to a simmer. Once the mixture is at a simmer, remove from the heat and cool completely.
  2. Place the reduced mixture into the Immersion Chopper (or alternatively into a blending container) and attach the Immersion Blender handle. If using the chopper, chop on highest speed for 30-45 seconds. If using the regular Immersion Blender attachment, blend for 25-30 seconds on its highest speed, or until desired consistency is achieved.
  3. Add salt if desired and adjust consistency with additional water if needed. Refrigerate overnight.

Chef's Notes

This recipe is ideally made a day ahead to get the full taste of the mustard seeds. This allows them to bloom and create a great mustard flavor. Try making it your own with extra additions and gifting it as a great holiday item.