Condiment Series | Homemade Herbed Mustard | Dip

Day 25


Mustard !! We all have our own tastes and preferences. I buy three different types of mustard at home. While KJ likes mustard to be creamy more like a Dijon Mustard, I like the Classic English Mustard with my sandwiches or burgers, and then I use Kasundi for my salads, marinades, dressings etc. 


And now I have the fourth type that I made at home.
So apparently making mustard at home is simple and you can play around with it, as you like. I learnt it recently only !! I never knew making mustard was that simple. It’s fun actually !! 



So here, the mustard I’ve made is a milder version of the various types readily available with the addition of herbs. I’d suggest let it sit for 2-3 days and the flavours intensify. I’ve used yellow mustard seeds, you can follow the same procedure with a different variety of the seeds.

Homemade Herbed Mustard

Ingredients

2/3  cup (120gr) yellow mustard seeds
½ cup apple cider vinegar
2/3 cup water
2 Tbsp Fresh Thyme
1.5 Tbsp Rosemary
½ tsp chili flakes
½ tsp Salt
1 tsp honey 
¼ cup water at room temperature




Directions

1. Mix apple cider vinegar with water and add mustard seeds. Leave to soak for 2 to 3 days. The mustard seeds will absorb a lot of the liquid.

2. Put mustard mix in a blender, together with the rest of the ingredients, and blitz until you get a smooth consistency. If you think it’s too thick, add 2 tbsp of water at a time and continue to blend until you get it smooth.
3. Transfer into jars, leaving no air bubbles if you can, and keep covered in the fridge.

Notes

Mustard should keep well in the fridge, for up to few months.
This too makes as a good food gift ! Make bottles and gift to family and friends.

Happy Dipping !!




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