Whole Grain Honey Mustard Recipes

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WHOLE-GRAIN HONEY MUSTARD



Whole-Grain Honey Mustard image

Surprise friends with this from-scratch version of a condiment that's typically found at the supermarket.

Categories     homemade gifts     condiment     mustard seeds     mustard     homemade mustard     sauce     honey mustard

Yield 3 cups

Number Of Ingredients 7

2 c. yellow mustard seeds
1 c. brown mustard seeds
1 1/4 c. white wine vinegar
1 tsp. crushed red pepper
1 stick cinnamon
1/4 c. Honey
1 tsp. Sea Salt

Steps:

  • In a bowl, mix together mustard seeds, vinegar, crushed red pepper, and cinnamon stick. Cover and set aside at room temperature for 12 to 24 hours.
  • Remove and discard cinnamon stick. Add honey and mix well.
  • Using a mortar and pestle or food processor, blend three-fourths of mixture to a thick paste. Add reserved mixture and sea salt; stir. Spoon into sterilized jars.

~ HONEY & WHOLE GRAIN MUSTARD DRESSING ~



~ Honey & Whole Grain Mustard Dressing ~ image

Hubby wanted me to try and come up with a mustard dressing that was lighter than whats available in the stores. So, this is what I came up with. The wine brought the flavors all together. He was very pleased with this dressing. I hope you try it sometime.

Provided by Cassie *

Categories     Dressings

Time 5m

Number Of Ingredients 5

1/4 c + 1 tablespoon whole grain mustard
1 Tbsp olive oil, extra virgin
2 Tbsp honey
salt & pepper to taste
3/4 Tbsp merlot, cabernet sauvignon red wine or any red wine should work

Steps:

  • 1. In a small bowl, mix the mustard, honey, salt, pepper and oil and wine until well blended. Adjust seasoning to your taste if need be. Refrigerate until ready to use. Serve over your favorite salad mix.

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  • Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be a-okay if you leave the soaking seeds sitting on your counter for a full week.
  • Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more water.
  • After a couple of days (or a week), process the mustard. If you like a seedy mustard, you can use an immersion blender. For a less seedy mustard, pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished homemade mustard right back into the jar the seeds were in. Not even a jar to wash!


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