Home made Mustard Sauce
Home made Mustard Sauce
Equipment
- High speed blender
- Wooden spoon
Ingredients
- 1/4 cup Black mustard seeds
- 1/4 cup Yellow Mustard seeds
- 1/4 tsp Ground Ceylon cinnamon powder
- 1/4 tsp Turmeric powder or use Luke's immunity powder
- 1/2 tbsp Raw honey
- Salt as per taste
- 1/4 cup Apple cider vinegar adjust as per needs to cover and soak the mustard seeds
- Water as per needs while grinding
Instructions
- Place the Yellow and Black mustard seed in a bowl.
- Add the Apple cider vinegar and make sure it comes up to 1/2" above the mixture.
- Cover it well and set aside for 48 hrs.
- After 48hrs ,grind the above to a fine paste
- Add in the cinnamon powder, turmeric powder /immunity powder and honey.
- Mix and stir it well.
- Add water as per needs to get the consistency required.(approx 1/4 cup).
- Cover and store at room temperature for 2 days before using.
- This wait time is important, and not just because it allows time for the mustard to thicken up.
- Freshly made mustard has a harsh, bitter taste. That bitterness mellows as the mustard ages.
- Transfer this now to an airtight jar and store in the refrigerator.
- Stays fresh for 1 to 2 months.
Variations
- Add herbs and seasonings as per choice if needed.
- Adding Apple cider preserves the spiciness Without it, the mustard becomes bland with time.
- If you want to make your mustard sauce even spicier, Add chilies or freshly grated horseradish/ginger.
Nutrition
Calories: 36.5kcalCarbohydrates: 5.5gProtein: 0.3gFat: 1.2g
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