Give the gift of home made, whole seed mustard!
Cookies are nice to receive this time of year – especially for our family, since I really don’t do much baking. BUT. If you want to delight the taste buds of all your friends and family this holiday season – give this flavor-packed home made mustard!
Not only is this DIY mustard delicious, you will also be giving the gift of health – mustard seeds are a nutrient dense food – packed with all sorts of goodness that is anti-inflammatory and anti-cancer and anti-lots of other bad stuff.
I love the tang of this mustard – but if it is too tart for your taste buds, just increase the honey in the recipe to your liking. This mixture will be very hot and spicy at first, but will mellow – just let it sit for a few days on your counter before eating or giving as a gift.
I ordered crushed mustard seeds from Penzeys‘ and you can find cute jars at any import type store – I got mine at World Market for 99 cents each.
This mustard will keep for about two months in your fridge – so go ahead and make lots of it and stash it. It’s great for any recipe that calls for mustard – I like it in Ina Garten’s Mustard Roasted Fish. We also like to eat it as a snack – just spread on some crackers like you would a nut butter and enjoy!
Happy Healthy Holidays, Everyone!
— posted by Donna
WHOLE SEED MUSTARD
2.3 cups white wine vinegar
1/3 cup crushed yellow mustard seeds
1/2 cup crushed brown mustard seeds
1 teaspoon salt
1 teaspoon soy sauce
1/4 teaspoon allspice
3 tablespoons honey or agave nectar
Combine vinegar and mustard seeds and let sit 24 hours.
Rinse seeds well with cold water in a fine mesh strainer. Place seeds in food processor with all remaining omgredients and process to desired consistency ( we like ours grainy, so I pulsed about 10 pulses).
Refrigerate for 24 hours. (NOTE: Mixture will taste very hot and peppery if you taste it before chilling. The mixture will need time to mellow, so don’t skip this step.)
Taste and adjust seasonings as desired.
Makes 1 1/2 cups.
Check out other DIY mustards: