Homemade honey mustard is super easy to make and so much better than store-bought. Add a little whey, strained from yogurt, and a few days on your countertop, and you have a probiotic packed condiment. And you know how great that is for you.
It’s a great first recipe to make from the book since it’s also an ingredient in many of the other recipes for dressings included in the book, including the Blue Cheese Dressing, and the Pear Vinaigrette.
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This recipe whips up in no time at all. There’s some soaking, and then some fermenting, but your hands-on time is quick and easy.
And the prepared mustard truly is the best I’ve ever tasted. We love to build a fire in the backyard in the fall, or during maple syrup making time and cook organic hot dogs.
There’s nothing like homemade mustard to top those hot dogs! Or try fermenting store-bought ketchup and condiments for those who prefer ketchup.
Homemade Probiotic Honey Mustard
- Combine the mustard seeds and water in a small bowl. Cover and let sit for a few hours to hydrate the seeds.
- Place the hydrated seeds and all the other ingredients in your food processor and blend until smooth.
- Transfer to a small, pint sized jar and close the lid tightly.
- Leave on your counter for 2–3 days to ferment, then transfer to the refrigerator to use as needed.
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