I love all kinds of spices and am always using them in new ways. I had never made mustard before and spotted a great recipe for it in one of my favorite books, Healing Spices. I had to try it. I used honey instead of sugar and am so please with the results. This mustard is strong and sweet and would be excellent with steak (with frites), cabbage, cold meats and fish, pickles, sauerkraut and sausage.
Dijon Honey Mustard
This recipe makes about 3 cups of mustard.
- 1 cup ground mustard powder (where to buy)
- 1 cup apple cider vinegar (where to buy)
- 1/2 cup yellow mustard seeds (where to buy)
- 2 pastured eggs, beaten
- 3/4 cup raw honey (where to buy)
- 1 tsp turmeric (where to buy)
In a pint sized glass jar, mix together the ground mustard powder and vinegar. Cover and let stand overnight at room temperature.
The next day, soak the mustard seeds in enough filtered water to cover, for about 10 minutes. Then strain the seeds.
Bring a saucepan of water to a simmer.
Combine the mustard seeds, beaten eggs, and honey into a glass bowl that you can set over the simmering water on the stove. (note: if you have a double boiler use that)
Add in the mustard and vinegar mixture and the turmeric and cook, stirring occasionally, until thickened or about 15 minutes.
Store in a sealed jar in the refrigerator.
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