Homemade Mustard With Delicious Herbal Additions

I recently wrote about making an herbal mayonnaise. While you can still make your own mayonnaise with prepared mustard, once you discover how incredibly simple it is to do, you will not want to.

 

Just like mayonnaise, you can make your mustard and use it as an opportunity to add herbs that you can not play with usually around in the kitchen.

My kids will use mustard on their sandwiches, not really understanding that they get a dose of garlic to boost their immune system. Once you start thinking about your condiments in this way, you will find yourself standing in front of your open fridge door with wonder the endless possibilities. Health for your family is as easy as sandwich fillings and meat salad mixes.

Why make your own mustard?

Have you read the ingredients in the medium stage mustard?

I will give you some great recipes, but really, who wants to feed their family's yellow dye and "natural flavors?" What may be even worse is to read the ingredients on a bottle of mustard well done that you have spent a nice penny for. When the bottle says turmeric, mustard seeds and vinegar you have to ask yourself: "I can not just do it myself?" The answer is yes! You can do it yourself, and you can do better.

My husband prefers my mustard creations to store purchased brands. Now, when he tastes mustard at someone else's house, he says he can not taste the chemical - yuck!

Mustard Basic recipe

Ingredients

½ cup yellow mustard powder (find a mustard yellow organic ground here)

2 c white wine vinegar (find here)

1 tablespoon of filtered water (find the best water filtration systems here)

1 teaspoon of salt (find unrefined sea salt here)

Delicious add-in options

3 c finely chopped herbs (chives, dill, or garlic are the favorites)

3 c honey (unfiltered raw honey find here)

Instructions

Add all the ingredients and stir. Add water if necessary to obtain the desired consistency. Keep refrigerated. This recipe may be a bit hot at first, but it will soften as it ages in the fridge.

I developed the second recipe the first year, we had a wild mustard crop on the property. Since then, we usually have large spots of beautiful yellow flowers. The farmers who live around us hate this plant and call it a weed. I can tell you that I prefer to have the wild mustard to grow the seed all day long! Its flavor is much cleaner and brighter. We harvest the greens with steam or add to the salads. I never want to lose part of the plant, so we use these beautiful flowers to make one of our favorite summer condiments.

This mustard can be a sandwich spread or base for a dip. If you do not like this recipe, just wait for a little until the seeds grow and then grind those seeds with the weed grinder pen for the mustard powder.

Fresh mustard real

Ingredients

mustard handle fresh flowers

1-2 tablespoons of champagne vinegar - just enough to get the mashed flowers (find here)

pinch of salt (find unrefined sea salt here)

Instructions

Mix all ingredients in a food processor and pulse until creamy.

There are many other recipes for mustard out there on the internet. I did it a little bit that involve soaking the whole mustard seeds overnight and then leaving them whole. The last one I tried was soaking them in beer. He thus participates in apricots. I did that one of the Christmas presents a few years ago and it was very popular.

As you begin to explore all the variations that are available, I would just like to warn you to think about how you want to use your mustard when it is finished. In the case of making a homemade mayonnaise, you'll want to make a sweet mustard. It will always be best to start with a fresh mashed plant or a mustard powder recipe.