• 6 Tbsp whole mustard seeds

  • 1/2 cup mustard powder

  • 1/2 cup "cold" water

  • 2 tsp Himalayan salt

  • 1/2 tsp ground turmeric

  • 1/2 tsp erythritol (Swerve)

  • 1 Tbsp minced fresh herbs (optional)

  • 3 Tbsp “Braggs" apple cider vinegar


  • Grind the whole mustard seeds for a few seconds in a coffee grinder, or food processor. Don't over grind, leave it just a little coarse.

  • Put the semi-ground seeds into a bowl and add the salt, mustard powder, and seasonings.

  • Pour in the cold water and stir well. Let it rest for up to 10 minutes. The longer you let it sit, the mellower the mustard will be.

  • Then pour in the vinegar, and stir. Place into a glass jar and store in the fridge. It will thicken up overnight.

Wait at least 12 hours before using.

Will keep for up to a year in the Refrigerator