I stopped eating mustard about the same time I stopped eating bread. So it’s been about four years since I’ve had anything that’s had mustard in it. Or on it for that matter like potato salad, or a good soft pretzel, or good vegan sausage……ok must…snap… out of it!
Why would I make mustard if it’s so cheap and easily available? Perhaps you missed the part where virtually everything has to be scrutinized. And when you check the back of the bottle of any mustard, there are two very familiar, but forbidden ingredients: vinegar and sugar. Sometimes there’s fancy ingredients like white wine and honey, but it just makes it fancy and forbidden.
The good news is there’s only a few things you have to leave out and a whole lot of things you can put in when you make your own. You can go all out if you want by adding all kinds of herbs, spices and sweeteners.
Making mustard is easy if you cheat and use powder. That’s what I do when I’m on the road. Using seeds doesn’t take very long, but you need a blender.
Joi’s basic mustard mix
1/4 cup mustard powder
2 tablespoons water
1 teaspoon lemon juice
1/2 teaspoon salt
Mix together and let sit (sometimes for a few days) to let the flavor meld and the heat build. Play around a little with the liquid content to get as thin or thick of a mustard you like.
Don’t stop there! Add whatever you like
*chili powder
*dill
*yacon syrup to make it dark and sweet
* onion or garlic powder
*roasted garlic, etc.
The fun gets better when you use seeds, but I’ll have to post that recipe when I get a chance to be closer to my blender.
And as soon as I get my yeast free pretzel recipe down, you guys will be the first to know!
I stopped eating mustard about the same time I stopped eating bread. So it’s been about four years since I’ve had anything that’s had mustard in it. Or on it for that matter like potato salad, or a good soft pretzel, or good vegan sausage……ok must…snap… out of it!
Why would I make mustard if it’s so cheap and easily available? Perhaps you missed the part where virtually everything has to be scrutinized. And when you check the back of the bottle of any mustard, there are two very familiar, but forbidden ingredients: vinegar and sugar. Sometimes there’s fancy ingredients like white wine and honey, but it just makes it fancy and forbidden.
The good news is there’s only a few things you have to leave out and a whole lot of things you can put in when you make your own. You can go all out if you want by adding all kinds of herbs, spices and sweeteners.
Making mustard is easy if you cheat and use powder. That’s what I do when I’m on the road. Using seeds doesn’t take very long, but you need a blender.
Joi’s basic mustard mix 1/4 cup mustard powder
2 tablespoons water
1 teaspoon lemon juice
1/2 teaspoon salt
Mix together and let sit (sometimes for a few days) to let the flavor meld and the heat build. Play around a little with the liquid content to get as thin or thick of a mustard you like.
Don’t stop there! Add whatever you like *chili powder
*dill
*yacon syrup to make it dark and sweet
* onion or garlic powder
*roasted garlic, etc.
The fun gets better when you use seeds, but I’ll have to post that recipe when I get a chance to be closer to my blender.
And as soon as I get my yeast free pretzel recipe down, you guys will be the first to know!