Abraxas Mustard

Recipe Date: August 20, 2021
Difficulty: Easy
Measurements: Imperial (US)

This mustard can be slathered on sausages, pâtés, sandwiches or anywhere a delicious pop of flavor is desired. Yield: about 3 cups


  • ¼ cup black mustard seed
  • ½ cup yellow mustard seed
  • 1 large garlic clove
  • ¼ teaspoon caraway seed
  • ½ tablespoon black peppercorn
  • ½ tablespoon white peppercorn
  • ⅔ cup apple cider vinegar
  • ¼ cup Abraxas or other dry aromatic white wine
  • 1 cup water
  • ¼ cup sugar
  • 1 tablespoon kosher salt


1. Mix all ingredients together in a sealable non-reactive container. Cover and let sit at room temperature for 4 weeks.

2. Strain seeds through a fine strainer and reserve liquid.

3. Puree soaked seeds in food processor with only as much liquid as necessary to reach desired loose paste consistency. Place in a clean jar and seal. Store in refrigerator for up to 3 months.

4. Reserve leftover soaking liquid in the refrigerator for future batches.