My new favorite mustard

As some readers know, I’ve focused more and more over the years of looking at an item at the grocery store and asking the basic-but-oft-forgotten question…

can’t I just make this myself?

there are so many things that we get SO used to buying from the grocery store, particularly condiments, that we forget they a) are not whole foods, b) might just be pretty darn easy to make, and c) when homemade, could save a chunk of change!

i mean seriously, one can spent eight bucks on a couture level mustard if one wanted.

growing up, i hated mustard. it was always that awful bright yellow stuff that goes on hot dogs, and so when i was grown and discovered the beauty of a good, sweet, complex mustard? it was So. Darn. Cool. and over the past five or so years, i’ve been experimenting with a ton of mustard recipes, from a grainy stout mustard (husband’s fave) to a dijon to honey and more.

this past week, i rejiggered an herb mustard recipe to something that just blew our socks off, so thought i’d share the recipe…

Herbs de Provence Mustard

  • 3 Tbsp yellow mustard seeds (get these in the bulk aisle!)
  • 1 Tbsp brown mustard seeds (ditto!)
  • 5 tsp Herbs de Provence, divided (my favorite way to make this blend)
  • 1/3 cup water
  • 1/3 cup ACV (we make gallons of it each fall with peels from apple butter making)
  • 2 or 3 tsp brown sugar (depending on how sweet you like your mustard)
  • 3/4 tsp salt

Stir mustard, 4 tsp herbs, water and vinegar in a bowl until seeds are submerged. Let sit at room temperature, covered, for 3 days.  Then toss this all into a food processor (mini-preps are the best!) with the sugar and salt and blend until the mixture becomes thick but still coarse (it might take a minute or two). Stir in last teaspoon of herbs, then refrigerate.

Unlike many homemade mustards that have to be stored for a couple weeks, this can be enjoyed right away! It smells DREAMY!

Enjoy…

 

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