RECIPE: Garden Herb Mustard

RECIPE: Garden Herb Mustard #homemade #condiment
Homemade mustard has been on my to-do list since last spring and I’m excited to finally make up a small batch. Since starting my herb garden this year, I’ve been keeping my eye out for new ways to harvest and use fresh herbs. This recipe from Wonky Wonderful made for a great starting point. I followed her basic guidelines and made some of my own alterations to suite my own tastes.

RECIPE: Garden Herb Mustard #homemade #condiment

The first step is to soak your mustard seed over night. I combined 1/4 cup mustard seed, with a 1/4 cup filtered water and 1/4 cup four thieves vinegar (you can also use raw apple cider vinegar) in a small mason jar and set it in the refrigerator overnight.

RECIPE: Garden Herb Mustard #homemade #condiment

The next morning, the mustard seed will have absorbed most of the liquid and be ready to prepare with the rest of the ingredients.

Pour the soaked mustard seed (and remaining liquid) into a food processor and add the following: 2 teaspoons lemon juice, 3 tablespoons honey (add more for a sweeter mustard flavor), 1/2 teaspoon turmeric, 1/4 teaspoon sea salt, and about 1 tablespoon fresh herbs. I also sprinkled in a few red pepper flakes.

RECIPE: Garden Herb Mustard #homemade #condiment #herbs

You can use any variety of herbs you like. I chose a few sprigs each of fresh thyme, oregano, parsley, rosemary and marjoram from my garden.

Once you’ve added all the ingredients, puree until you get a nice consistency. Transfer back into a clean mason jar and store in the refrigerator.

RECIPE: Garden Herb Mustard #homemade #condiment #herbs

This mustard will keep in the refrigerator for up to 4 weeks. I can’t wait to try it on my next ham sandwich!

RECIPE: Garden Herb Mustard #homemade #condiment #herbs

Garden Herb Mustard
 
Author:
Recipe type: Condiment
Serves: About 1 cup
Ingredients
  • ¼ cup mustard seed
  • ¼ cup raw apple cider vinegar (I used four thieves vinegar)
  • ¼ cup filtered water
  • 3 tablespoons honey
  • 2 teaspoons lemon juice
  • ½ teaspoon turmeric
  • ¼ teaspoon sea salt
  • 1 tablespoon fresh herbs
Instructions
  1. Combine the mustard seed, vinegar, and water in a small jar and refrigerate overnight.
  2. Pour soaked mustard seed (and remaining liquid) into a food processor and add the remaining ingredients. Puree to desired consistency. Taste and add more honey or herbs if desired.
  3. Store in a clean mason jar. Refrigerate and use within 3-4 weeks.

 

RECIPE: Garden Herb Mustard #homemade #condiment #herbs

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