It’s lovely to give gifts you make yourself. It’s even lovelier to receive them. I make an olive tapanade that is divine. The recipe calls for whole-grain mustard. When our supermarket was out of it one day I decided it was time to make my own. This recipe for WHOLE-GRAIN HONEY MUSTARD is as good or better than any to be found on the grocery shelves. It is easy, easy to make and your mustard loving friends will be begging you to share the recipe. It’s wonderful with grilled meats, and it turns a ham sandwich into something the Earl of Sandwich would be proud of. Decorate your jar tops and give this gourmet condiment for Christmas gifts.
WHOLE-GRAIN HONEY MUSTARD (makes about 3 cups)
1 cup yellow mustard seed
1 cup black or brown mustard seed
1 1/4 cups white wine vinegar
1 teaspoon crushed red pepper
1 six-inch-long cinnamon stick (broken into a few pieces)
1/4 cup liquid honey
1 teaspoon sea salt
In a bowl, mix together the mustard seed, white wine vinegar, crushed red pepper and the cinnamon sticks.
Cover and set aside at room temperature for a day and a half.
Remove and discard the cinnamon stick. Add the honey and salt and mix well.
Using mortar and pestle (you’ll have to work hard) or food processor, blend the mixture to a thick paste.
Stop the food processor and push down the mixture several times as this mixture tends to cling to the walls of the food processor.
Spoon into sterilized jars and let rest for at least a week before enjoying.
| CUT THE MUSTARD - YOURSELF | Print |
- l cup yellow mustard seed
- l cup brown or black mustard seeds.
- 1¼ cup white wine vinegar
- 1 teaspoon crushed red pepper flakes
- 1 six inch long cinnamon stick broken into pieces
- ¼ cup liquid honey
- 1 teaspoon sea salt
- In a bowl mix together the mustard seed, white wine vinegar, red pepper flakes and cinnamon stick.
- Cover and set aside at room temperature for a day and a half.
- Remove and discard cinnamon stick. Add the honey and sea salt and mix well.
- Using a mortar and pestle or food processor, blend the mixture to a thick paste.
- Spoon into sterilized jars and let rest for about a week.
Pingback: MRS BUTTERFINGERS HOME MADE MUSTARD « Bel' Occhio's Blog
Do you have a hot mustard recipe? Or can you sub out the honey?
Lisa you can take out the honey. When you are processing the mustard seeds add a little extra red pepper flakes and a generous teaspoon of dry mustard. I promise you it will be hot enough to warm the coldest Saskatchewan day. Virginia