Making Your Own Mustard
Here’s the reason why you want to make this at home – because you would’ve been asking me that. “It’s so much convenient to buy in the store” – yes, it is. The food companies made food convenient for us, but let me say this.
Even if you’re buying Dijon mustard (not the yellow mustard which tends to have a lot more chemicals), that can’t be good. Here’s what I found on ingredient labels you will find in the stuff you buy in your stores:
– natural flavorings
– citric acid
– tartaric acid
– garlic powder
It’s basically been processed, touched by man and not as good as the natural fresh stuff. If it’s fresh, you know what’s in it because you made it. The food we eat, we’re putting in us, and it makes us from a cellular level.
- 1/4 cup yellow mustard seeds
- 1 T. Manuka Honey
- 3/4 cup white wine vinegar
- 1/4 cup apple cider vinegar
- 2 cloves garlic
- 1 T. fresh turmeric
- 1 t. quality salt
- 1 t. black pepper
- 1 t. dry or fresh thyme leaf
- 4 T. EV olive oil
- 1 –2 T. filtered water
Soak the mustard seeds in the vinegar and water for 1 hour, then in a food blender of your choice, that will grind all ingredients; add all ingredients, and puree to desired thickness. Less or more water will give the desired thickness.
Best to leave rest in the refrigerator for 12 – 24 hours to allow flavours to come together.
You may want to use different vinegars for personal taste, and adjust the seasonings to your taste.
For Vegan: substitute the honey for stevia or dates
Dates work nicely in the mustard for extra sweetness and consistency.
- Category: sauces and dressings
- Method: blending
- Cuisine: homemade
Keywords: mustard homemade dressing sauce