Is Your Moutarde Fresh?

Finally got around to making homemade mustard! Wasn't too tricky, but you do need a pretty good food processor to really blend all those little mustard seeds. Here's the recipe:


1 cup water
3 T lemon juice
3 T yellow mustard seeds
3 T brown mustard seeds
1/2 cup flour
2 cloves garlic
1 T salt (I used less)
1 T powdered sugar (I used Stevia, but agave nectar would be good too, I think)
1 T turmeric

Combine the water and lemon juice in a small bowl. Mix in the 6 T of mustard seeds and let sit 8 hours or overnight. Empty the mixture into the food processor. Add flour, garlic, salt, sugar, and turmeric. Now blend!

It took awhile because the mustard seeds didn't seem to want to get blended. But, if you want your mustard to be spicy then leave those seeds chunky because they do have a bite!

I actually ended up leaving the chunky mustard in the fridge overnight to let the seeds soften more and then the next day I added a bit of vinegar and processed the mustard further and that did the trick.

It makes a big batch, which is great because we eat a lot of the yellow stuff here. It's especially great on Amy's California Burger served with tomatoes, bread, and hummus.