Sundried Tomato Mustard

Prepare the Mustard Base In a bowl, combine the yellow mustard seeds, apple cider vinegar, water, salt, and honey. Mix well and set aside to allow the seeds to soften.

2In a separate small bowl, soak the sundried tomatoes in red wine to rehydrate them. Once softened, drain and reserve the wine for later use.

Create the Sundried Tomato Infusion In a food processor, combine the rehydrated sundried tomatoes, garlic, olive oil, black pepper, and a splash of the reserved red wine. Blend until it forms a thick, smooth paste.

Mix the Mustard and Sundried Tomato Infusion Transfer the mustard base to the food processor and add the Dijon mustard, brown sugar, paprika, and onion powder. Blend until all the ingredients are fully incorporated, and the mixture has a smooth consistency.

Adjust Seasoning Taste the sundried tomato mustard and adjust the seasoning according to your preference. Add more honey for sweetness or additional vinegar for tanginess, if desired.