Even though it’s a bit more expensive, I make mustard at home. I can add all sorts of herbs and spices, make it smooth or seeded, or turn up the heat with ingredients like horseradish. This recipe is a basic, lovely version to use as a foundation—take it in any of those directions or enjoy as is. This will be spicy at first, but will mellow over a day or so.
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Servings: 1 tablespoon; makes 1 1/2 cups
Time: 10 minutes active; 2 days total
1/2 cup mustard seeds, all yellow or a mix of yellow and brown
2 tablespoons fresh herbs, like rosemary or thyme, chopped finely
3/4 cup cider vinegar
1/3 cup white wine or water
1/2 tablepoon honey, or use brown sugar to make vegan
1/2 tablespoon salt
1. In a small bowl, combine mustard seeds, herbs, vinegar and wine. Cover and let sit at room temperature for 2 days.
2. In a food processor, pour in seed mixture and then add honey and salt. Mix for 2-3 minutes until smooth, adding water as necessary to thin. Refrigerate and use within two weeks.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.